A light and tangy yogurt-based curry from Rajasthan, made with chickpea flour and a flavorful tempering of aromatic spices. This comforting dish is quick to make and pairs perfectly with steamed rice or bajra roti.
A wholesome and rustic one-pot meal from Rajasthan, made with pearl millet and yellow lentils. This comforting khichdi is lightly spiced and traditionally served with a dollop of ghee.
A hearty and spicy dhaba-style scrambled egg curry made with yellow lentils. This popular street food from Kolkata is packed with flavor and perfect with hot rotis for a quick and satisfying meal.
About Rajasthani Kadhi, Bajra Khichdi and Egg Tadka
Tangy Rajasthani Kadhi with gut-friendly Bajra Khichdi & protein-packed egg. A soul-satisfying homestyle meal!
This rajasthani dish is perfect for dinner. With 912.4100000000001 calories and 38.980000000000004g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.25 tsp Fenugreek Seeds
0.25 tsp Hing
2 Dried Red Chilies (Broken in half)
10 Curry Leaves
2 Cloves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Kadhi Batter
In a large mixing bowl, add the besan and curd. Whisk vigorously for 2-3 minutes until you have a completely smooth, lump-free paste.
Slowly pour in the water while continuing to whisk. This gradual addition ensures the batter remains smooth.
Once all the water is incorporated, stir in the turmeric powder, red chili powder, ginger paste, and salt. Mix well to combine.
2
Cook the Kadhi
Pour the prepared batter into a heavy-bottomed pot or kadai.
Place the pot on medium heat. Stir continuously and bring the mixture to a rolling boil. This step is crucial and takes about 5-7 minutes; do not stop stirring to prevent the curd from splitting.
Once it boils, reduce the heat to low and let it simmer gently for 15-20 minutes. Stir occasionally to prevent it from sticking.
The kadhi will thicken slightly, and the raw aroma of besan will be gone.
3
Prepare the Tempering (Tadka)
While the kadhi is simmering, heat ghee in a small tadka pan over medium heat.
Once the ghee is hot, add the mustard seeds and cloves. Wait for the mustard seeds to splutter completely.
Add the cumin seeds and fenugreek seeds. Sauté for about 30 seconds until they become fragrant.
Add the hing, broken dried red chilies, and curry leaves. Be careful as the curry leaves will sizzle. Sauté for another 15-20 seconds.
4
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering kadhi. Mix it in gently.
Let the kadhi cook for another 1-2 minutes to allow the flavors to meld.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, or bajra roti.
4
Serving size: 1.5 cups
323cal
13gprotein
50gcarbs
8gfat
Ingredients
1 cup Bajra (whole pearl millet)
0.5 cup Moong Dal (yellow split lentils)
1.5 tbsp Ghee (plus more for serving)
1 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
1 inch Ginger (finely grated)
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (adjust to taste)
1.5 tsp Salt (or to taste)
0.5 cup Green Peas (fresh or frozen)
4 cup Water (plus more if needed for consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Grains (Soaking)
Rinse the bajra thoroughly under running water. Soak it in ample water for a minimum of 6-8 hours, or preferably overnight. This step is crucial for tender results.
Separately, rinse the moong dal until the water runs clear. Soak it in water for 30 minutes just before you plan to cook.
Once soaking time is complete, drain all the water from both the bajra and the moong dal.
2
Pressure Cook the Khichdi
In a 3-liter or larger pressure cooker, combine the drained bajra, drained moong dal, turmeric powder, and salt.
Pour in 4 cups of water and give it a good stir.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles.
After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
3
Prepare the Tempering (Tadka)
While the khichdi is cooking, heat the ghee in a small pan (tadka pan) over medium heat.
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
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
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.
Once the ghee is hot, add the cumin seeds and let them sizzle and turn fragrant, for about 30 seconds.
Add the hing, followed by the grated ginger and slit green chilies. Sauté for another 30 seconds until the raw smell of ginger disappears.
If using green peas, add them now and sauté for 2-3 minutes until they are tender.
4
Combine and Finish
Carefully open the pressure cooker once the pressure has fully subsided. The khichdi should be soft and well-cooked.
Pour the hot tempering (tadka) directly over the cooked khichdi.
Add the red chili powder and mix everything gently to combine.
Check the consistency. If it's too thick for your liking, add 1/2 to 1 cup of hot water and mix well.
Simmer the khichdi on low heat for 3-5 minutes, allowing the flavors to meld together beautifully.
5
Garnish and Serve
Stir in the freshly chopped coriander leaves.
Serve the Bajra Khichdi immediately, piping hot, with an extra dollop of ghee on top.
It pairs wonderfully with plain curd (yogurt), pickle (achar), or Rajasthani kadhi.
Combine Dal and Scramble Eggs
Pour the cooked moong dal into the pan with the prepared masala. Mix well and bring the mixture to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld.
Using a spatula, create a well in the center of the dal mixture by pushing it to the sides of the pan.
Crack the 4 eggs directly into the well. Let them cook undisturbed for about a minute until the whites begin to set.
Gently scramble the eggs within the well. Once they are about 70% cooked, start mixing them into the surrounding dal.
Continue to cook, stirring gently, for another 2-3 minutes until the eggs are fully cooked to your preference.
4
Finish and Garnish
Sprinkle the garam masala and crushed kasuri methi over the egg tadka. Give it a final mix.
Garnish generously with freshly chopped coriander leaves.
Serve immediately while hot with roti, chapati, or pav.
