Scrambled Eggs with Bajra Khichdi

Instructions

1. 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. 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. 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. 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.