Masala Khichdi with Egg Tadka

Ingredients

• 1 cup Yellow Moong Dal (rinsed and soaked for 30 minutes)
• 4 pcs Eggs (large)
• 2 pcs Onion (medium, finely chopped)
• 2 pcs Tomatoes (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (slit lengthwise)
• 4 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chilies (broken in half)
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• 1.5 tsp Salt (adjust to taste)
• 2.5 cup Water (for cooking dal)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Drain the soaked yellow moong dal. Place it in a pressure cooker with 2.5 cups of water, 0.5 tsp of turmeric powder, and 1 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 2-3 whistles, or for about 10-12 minutes, until the dal is soft but still holds its shape.
   • Allow the pressure to release naturally. Once safe to open, gently mash the dal with the back of a spoon to create a creamy consistency. Set aside.
2. 2

   Prepare the Tadka Masala

   • Heat mustard oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds, dried red chilies, and hing. Let them sizzle for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy.
   • Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 tsp of salt. Sauté the masala for 2-3 minutes until the oil begins to separate from the mixture.
3. 3