Anda Khichdi

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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