Marwari Egg Khichdi

Instructions

1. 1

   Preparation

   • Combine the basmati rice and yellow moong dal in a bowl. Rinse them under cold running water 3-4 times until the water runs clear.
   • Soak the rinsed rice and dal in 2 cups of water for at least 20-30 minutes. This helps them cook faster and results in a softer texture.
   • While the rice and dal are soaking, hard boil the eggs. Once cooked, place them in cold water, peel the shells, and cut them in half lengthwise. Set aside.
2. 2

   Sauté Aromatics and Spices

   • Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until the cumin seeds are fragrant.
   • Add the finely chopped onion, slit green chilies, and ginger-garlic paste. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the chopped tomatoes and cook for another 2-3 minutes until they soften and turn mushy.
   • Stir in the turmeric powder, red chili powder, and salt. Cook the spice mixture for 1 minute, stirring continuously, until the ghee begins to separate from the masala.
3. 3

   Pressure Cook the Khichdi

   • Drain the water completely from the soaked rice and dal. Add them to the pressure cooker.
   • Gently sauté for 1-2 minutes, allowing the grains to get lightly toasted and coated with the masala.
   • Pour in 4 cups of water and give everything a good stir to combine.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles.
   • After the last whistle, turn off the heat and allow the pressure to release naturally. This usually takes about 10-15 minutes.
4. 4

   Finish and Serve

   • Once the pressure has fully released, carefully open the cooker lid.
   • Sprinkle the garam masala over the khichdi and gently fluff it with a fork or spatula. Be careful not to mash the grains.
   • Gently place the halved boiled eggs into the khichdi or arrange them on top when serving.
   • Garnish with freshly chopped coriander leaves. Serve hot with an extra dollop of ghee, a side of plain yogurt (curd), crispy papad, and your favorite pickle.