Anda Khichdi
A comforting one-pot meal that elevates the humble khichdi with soft, scrambled eggs folded right in. This protein-rich twist on the classic Indian rice-and-lentil porridge is mildly spiced with ginger and turmeric, making it the ultimate soul food for lazy days or when you need something warm and nourishing in under 30 minutes.
For 4 servings
- prep · ~15 min
Wash, soak, and dry-roast.
1.Wash rice and moong dal together under running water until water runs clear. Soak in fresh water for 15 minutes, then drain completely.2.Dry roast the drained moong dal in a small pan over low heat until lightly golden and aromatic (2-3 min). Set aside.TIPDon't skip the dry-roasting — it removes the raw scent of moong dal and gives the khichdi a deeper, nuttier flavor. - saute · ~8 min
Build the aromatic base.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped onion, green chili, and ginger. Sauté until the onion turns translucent and the raw ginger aroma fades (3-4 min).4.Add chopped tomato and turmeric powder. Cook, stirring occasionally, until the tomato softens and the ghee begins to separate at the edges (3-4 min).TIPUse medium heat — high heat burns the turmeric and makes it bitter before the tomatoes break down. - pressure cook · ~12 min
Pressure cook the rice and dal.
1.Add the drained rice and dry-roasted moong dal to the cooker. Stir gently to coat the grains with the spice mixture.2.Pour in 2.25 cups water and add salt. Stir once.3.Close the pressure cooker lid and cook on medium heat. After the first whistle, reduce heat to low and cook for 3 more whistles (total 10-12 min).4.Turn off heat and let the pressure release naturally.TIPNatural pressure release is key — it lets the grains finish cooking in steam without turning gummy or burning at the base. - saute · ~3 min
Scramble the eggs.
1.While the cooker cools, heat a small non-stick pan over medium-low heat. Grease lightly with a few drops of ghee.2.Pour in the beaten eggs. Gently scramble, stirring continuously, until soft and just set (2-3 min). Remove from heat immediately.TIPKeep the eggs soft-set — they'll cook a little more when folded into the hot khichdi. Overcooking now makes them rubbery. - assemble · ~2 min
Fold in the eggs.
1.Open the pressure cooker and fluff the khichdi gently with a fork.2.Add the scrambled eggs. Fold them into the khichdi using a light hand to keep the egg pieces distinct and fluffy.3.Cover the cooker and let it rest for 2 minutes so the flavors meld.TIPFold, don't stir — vigorous mixing breaks the eggs into tiny bits. You want visible, soft ribbons of egg. - garnish
Garnish with fresh coriander leaves and serve hot.
Scoop into warm katoris, scatter chopped coriander over the top, and finish with an extra drizzle of ghee if desired. Best eaten immediately while hot and creamy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry-roast the moong dal until fragrant to deepen the nutty flavor of the khichdi.
- 2Use medium heat while sautéing the aromatics to prevent turmeric from turning bitter.
- 3Let the pressure release naturally to avoid gummy rice and burnt bottom.
- 4Scramble the eggs on medium-low heat and keep them soft-set — they finish cooking in the hot khichdi.
- 5Fold the scrambled eggs gently into the khichdi with a fork to keep visible fluffy ribbons of egg.
- 6For extra richness, drizzle a teaspoon of warm ghee over each serving just before eating.
Adapt it for your goals.
Vegan
Replace eggs with crumbled firm tofu (scrambled like eggs) and use vegetable oil or coconut oil instead of ghee for a plant-based protein boost.
low oilLow-oil
Reduce ghee to 1 teaspoon for the tempering and cook the scrambled eggs without extra fat in a non-stick pan to cut down on oil without losing flavor.
extra masalaExtra-masala
Add 1/2 teaspoon garam masala or roasted cumin powder along with the turmeric for a more aromatic, warming spice profile.
high proteinHigh-protein
Increase eggs to 5 or 6 and fold them in alongside a handful of cooked shredded chicken or paneer cubes to boost the protein content further.
Why this is on our healthy list.
Balanced Plant & Animal Protein
Moong dal provides plant-based protein and fiber, while eggs offer complete animal protein with all essential amino acids for muscle repair.
Easy to Digest
The combination of short-grain rice and peeled moong dal creates a soft, easily digestible porridge, ideal for sensitive stomachs or recovery meals.
Anti-Inflammatory Spices
Turmeric and ginger in this dish provide natural anti-inflammatory compounds that can support joint health and digestion.
Rich in B Vitamins
Eggs contribute B vitamins like B12 and choline, important for brain function and energy metabolism.
Frequently asked questions
Yes, but short-grain or sona masoori rice works best for a creamy, porridge-like texture. Avoid basmati as it gives a drier, separate-grain result.
