A wholesome and protein-packed meal combining creamy, soft scrambled eggs with a nutty, textured pearl millet and lentil khichdi. It's a fantastic fusion dish, perfect for a hearty breakfast or a light, nutritious lunch.
Prep20 min
Cook35 min
Soak240 min
Servings4
Serving size: 1.5 cups(1 serving includes about 1 cup of bajra khichdi and 1/2 cup of scrambled eggs.)
Protein-packed scrambled eggs with gut-friendly Bajra Khichdi – a soul-satisfying, fiber-rich meal.
This marwari dish is perfect for breakfast. With 567.09 calories and 26.51g of protein per serving, it's a high-fiber option for your meal plan.
25gfat
(Adjust to taste)
0.5 tsp Garam Masala
1 cup Mixed Vegetables (Chopped carrots, peas, and green beans)
4 cups Water (For pressure cooking the khichdi)
1.5 tsp Salt (For the khichdi, adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
8 large Eggs
0.25 cup Milk (Full-fat milk for creamier eggs)
2 tbsp Butter (Unsalted)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Chives (Freshly chopped, for garnish)
Instructions
1
Prepare the Grains (4-6 hours)
Rinse the pearl millet (bajra) and yellow split moong dal separately under cold running water until the water runs clear.
In a large bowl, soak the pearl millet in ample water for at least 4 hours, or up to 6 hours. This step is crucial for softening the grain.
You do not need to soak the moong dal. After the soaking time, drain the pearl millet completely and set aside.
2
Cook the Bajra Khichdi (25-30 minutes)
Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
Add the asafoetida, followed by the chopped onion, ginger-garlic paste, and slit green chilies. Sauté for 3-4 minutes until the onions are soft and translucent.
Add the chopped mixed vegetables and cook for another 2-3 minutes, stirring occasionally.
Stir in the turmeric powder, red chili powder, and garam masala. Cook for 30-45 seconds until the raw smell of the spices disappears.
Add the drained pearl millet and rinsed moong dal to the cooker. Mix well for one minute to coat the grains with the spices.
Pour in 4 cups of water and 1.5 tsp of salt. Stir everything to combine.
Secure the lid of the pressure cooker. Bring to pressure on medium-high heat, then reduce heat to medium and cook for 5-6 whistles.
Turn off the heat and let the pressure release naturally, which will take about 10-15 minutes. Do not rush this step.
3
Make the Creamy Scrambled Eggs (5-7 minutes)
While the pressure is releasing from the cooker, prepare the eggs. In a medium bowl, whisk the eggs, milk, 0.5 tsp salt, and black pepper until the mixture is uniform and slightly frothy.
Melt the butter in a non-stick skillet over low heat. Do not let the butter brown.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the edges. Continue this slow pushing and folding motion.
Cook for 2-3 minutes, or until the eggs are softly set but still look moist and creamy. Remove the skillet from the heat immediately to prevent overcooking from residual heat.
4
Assemble and Serve (2 minutes)
Once the pressure has fully released, open the cooker. Gently fluff the khichdi with a fork and stir in the chopped coriander leaves.
Divide the hot bajra khichdi evenly among four serving bowls.
Top each portion of khichdi with a generous amount of the creamy scrambled eggs.
Garnish with freshly chopped chives and serve immediately for the best texture and flavor.