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A wholesome and rustic Rajasthani meal featuring pearl millet and moong dal cooked to a creamy, porridge-like consistency, served with a generous topping of spicy and flavorful scrambled eggs. This one-pot comfort food is perfect for a nourishing and satisfying lunch or dinner.
For 4 servings
Cook the Bajra Khichdi
Prepare the Anda Bhurji Masala
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A wholesome and rustic Rajasthani meal featuring pearl millet and moong dal cooked to a creamy, porridge-like consistency, served with a generous topping of spicy and flavorful scrambled eggs. This one-pot comfort food is perfect for a nourishing and satisfying lunch or dinner.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 577.4 calories per serving with 26.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Cook the Eggs for Bhurji
Finish and Serve
Replace the Anda Bhurji with Paneer Bhurji. Crumble 250g of paneer and add it to the masala instead of eggs. Cook for 3-4 minutes.
Add 1 cup of mixed vegetables like peas, carrots, and beans to the khichdi along with the millet and dal for extra nutrition.
Increase the amount of green chilies and red chili powder in both the khichdi and the bhurji. You can also add a pinch of black pepper to the bhurji.
You can substitute moong dal with split pigeon peas (toor dal) or red lentils (masoor dal), though cooking times may vary slightly.
The combination of eggs and moong dal provides a complete protein profile, essential for muscle repair, growth, and overall body function.
Pearl millet is rich in insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
As a naturally gluten-free grain, bajra is an excellent choice for those with celiac disease or gluten sensitivity. It is also packed with essential minerals like magnesium, iron, and phosphorus.
The complex carbohydrates in pearl millet are digested slowly, providing a steady release of energy that keeps you feeling full and energized for longer.
One serving of this dish contains approximately 550-650 calories, making it a substantial and filling meal. The exact count depends on the size of the eggs and the amount of ghee and oil used.
Yes, it is a very healthy and balanced meal. Pearl millet provides complex carbohydrates and fiber, moong dal and eggs offer high-quality protein, and the spices have various health benefits. It's a complete meal that provides sustained energy.
Soaking bajra is crucial for two reasons: it softens the tough outer layer, significantly reducing cooking time, and it helps break down phytic acid, making the nutrients more bioavailable and the grain easier to digest.
Yes, you can cook the khichdi in a heavy-bottomed pot with a tight-fitting lid. However, it will take much longer, around 1 to 1.5 hours. You will need to add more water as it cooks and stir occasionally to prevent sticking.
Store the khichdi and anda bhurji in separate airtight containers in the refrigerator for up to 2 days. The khichdi will thicken upon cooling; reheat it on the stovetop with a splash of hot water to restore its consistency.
To make a vegan version, replace the ghee with oil and substitute the eggs with crumbled firm tofu or a plant-based egg alternative to make a Tofu Bhurji.