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A wholesome and comforting one-pot meal where fluffy rice and lentils are cooked with aromatic spices and then tossed with scrambled eggs. It's the perfect protein-packed dish for a quick lunch or dinner.
For 4 servings
Rinse the basmati rice and moong dal together under cool running water until the water runs clear. Soak them in a bowl with enough water to cover for at least 30 minutes. After soaking, drain the water completely and set aside.
Heat 2 tablespoons of ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the cumin seeds and asafoetida (if using). Allow them to sizzle and become fragrant, about 30-45 seconds.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy. Now, add the spice powders: turmeric powder, red chili powder, and garam masala. Mix well and cook for 1 minute.
Add the drained rice and dal mixture to the cooker. Gently stir for 1-2 minutes to toast the grains slightly and coat them evenly with the masala.
Pour in 3.5 cups of water and add the salt. Stir everything well. Secure the lid of the pressure cooker. Cook on medium-high heat for 3 to 4 whistles (approximately 12-15 minutes). After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes.
While the khichdi is cooking, prepare the scrambled eggs. In a separate non-stick pan, heat the remaining 1 tablespoon of ghee over medium-low heat. Whisk the eggs in a bowl with a pinch of salt. Pour the egg mixture into the pan and gently scramble until they are just cooked but still soft and moist. Remove from heat and set aside.
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A wholesome and comforting one-pot meal where fluffy rice and lentils are cooked with aromatic spices and then tossed with scrambled eggs. It's the perfect protein-packed dish for a quick lunch or dinner.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 453.45 calories per serving with 17.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Once the pressure has fully released from the cooker, open the lid. Gently fluff the cooked khichdi with a fork. Fold in the prepared scrambled eggs. Garnish with freshly chopped coriander leaves and serve hot with a side of plain yogurt, raita, or your favorite pickle.
Add 1 cup of mixed vegetables like diced carrots, green peas, and potatoes along with the onions to make it more nutritious.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper along with the other spices for extra heat.
Instead of plain scrambled eggs, prepare a quick egg bhurji by scrambling the eggs with finely chopped onion, tomato, and a pinch of turmeric and chili powder. Fold this into the finished khichdi.
Substitute basmati rice with brown rice for higher fiber. Increase the water to 4.5 cups and pressure cook for about 20-25 minutes.
The combination of eggs and moong dal provides a complete protein profile, containing all essential amino acids necessary for muscle repair, growth, and overall body function.
Moong dal is known to be one of the easiest lentils to digest. This, combined with well-cooked rice, makes the dish light on the stomach and an excellent choice for comfort food or during recovery.
This dish offers a perfect balance of macronutrients—carbohydrates for energy, protein for strength, and healthy fats from ghee—all in a single, convenient pot.
Lentils are a fantastic source of iron and folate, which are crucial for producing red blood cells, preventing anemia, and supporting healthy cell growth and function.
Yes, Anda Khichdi is a very healthy and balanced meal. It provides high-quality protein from eggs and lentils, complex carbohydrates from rice, and essential nutrients from the spices. It is also easily digestible, making it excellent comfort food.
A typical serving of Anda Khichdi (around 395g) contains approximately 450-500 calories, depending on the amount of ghee used. It's a fulfilling meal that provides sustained energy.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven with a tight-fitting lid. After adding water, bring it to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the rice and dal are fully cooked and the water is absorbed.
Yes, while moong dal is traditional for its quick cooking time and digestibility, you can also use masoor dal (red lentils) or toor dal (split pigeon peas). Note that toor dal may require a slightly longer cooking time.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the khichdi and heat it in a pan over low heat or in the microwave until warmed through. The water will help restore its moist texture.