Anda Khichdi
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
8 steps. 25 minutes total.
- 1
Step 1
- a.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.
- 2
Step 2
- a.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.
- 3
Step 3
- a.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.
- 4
Step 4
- a.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.
- 5
Add the drained rice and dal mixture to the cooker
- a.Gently stir for 1-2 minutes to toast the grains slightly and coat them evenly with the masala.
- 6
Pour in 3.5 cups of water and add the salt
- a.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.
- 7
While the khichdi is cooking, prepare the scrambled eggs
- a.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.
- 8
Once the pressure has fully released from the cooker, open the lid
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice and dal is crucial for an even and soft texture.
- 2For a softer, more porridge-like consistency (ghutti hui khichdi), increase the water to 4 or 4.5 cups.
- 3Don't overcook the scrambled eggs; they should be soft as they will continue to cook slightly from the residual heat of the khichdi.
- 4For extra flavor, you can toast the moong dal in a dry pan over low heat until aromatic before washing and soaking.
- 5A final tempering (tadka) of 1 tsp ghee, mustard seeds, and a dried red chili poured over the top before serving elevates the dish.
Adapt it for your goals.
Vegetable Anda Khichdi
Add 1 cup of mixed vegetables like diced carrots, green peas, and potatoes along with the onions to make it more nutritious.
Spicier VersionSpicier Version
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.
Masala Egg KhichdiMasala Egg Khichdi
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.
Brown Rice VersionBrown Rice Version
Substitute basmati rice with brown rice for higher fiber. Increase the water to 4.5 cups and pressure cook for about 20-25 minutes.
Why this is on our healthy list.
High in Protein
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.
Easily Digestible
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.
Balanced One-Pot Meal
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.
Rich in Iron and Folate
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.
Frequently asked questions
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.