Bajra Khichdi with Anda Bhurji

1. 1
   prep · ~5 min

   Soak the bajra and moong dal.

   Wash the bajra and moong dal well, then soak them together in enough water for 6 hours or overnight. Drain before cooking.

2. 2
   pressure cook · ~25 min

   Pressure cook the khichdi base.

   1.Add soaked bajra and moong dal to a pressure cooker.

   2.Pour in 4 cups water, half of the turmeric powder, and 0.25 tsp salt.

   3.Cook on medium heat for 5 to 6 whistles until the bajra is soft.

   4.Let the pressure release naturally before opening.

   TIPIf the khichdi looks too thick after cooking, loosen it with a few spoonfuls of hot water.
3. 3
   temper · ~6 min

   Make the khichdi tempering.

   1.Heat 1 tbsp ghee in a pan over medium heat.

   2.Add cumin seeds and let them crackle for 20 to 30 seconds.

   3.Add asafoetida, half of the onion, half of the green chili, and half of the ginger.

   4.Cook until the onion turns soft and light golden, 4 to 5 minutes.
4. 4
   mix · ~4 min

   Finish the bajra khichdi.

   Add the cooked bajra and moong dal mixture to the tempering and mix well. Simmer for 3 to 4 minutes so everything comes together, then finish with 1 tsp ghee and 1 tbsp cilantro.

5. 5
   saute · ~10 min

   Cook the bhurji masala base.

   1.Heat 1 tbsp oil in another pan over medium heat.

   2.Add the remaining onion and cook until translucent, 3 to 4 minutes.

   3.Add the remaining ginger and green chili, then sauté for 1 minute.

   4.Add tomato, the remaining turmeric powder, red chili powder, black pepper, and the remaining salt.

   5.Cook until the tomato turns soft and the masala looks thick, 4 to 5 minutes.

   TIPKeep the masala fairly dry so the bhurji stays fluffy instead of watery.
6. 6
   saute · ~3 min

   Scramble the eggs into the bhurji.

   Lower the heat, pour in the beaten eggs, and stir gently until soft curds form and the eggs are just set, 2 to 3 minutes. Mix in the remaining cilantro.

   TIPTake the pan off the heat just before the eggs look fully done; they finish cooking from residual heat.
7. 7
   assemble

   Serve the bajra khichdi with anda bhurji.

   Spoon the hot bajra khichdi into serving bowls and top or serve alongside the anda bhurji. Serve right away while both are hot and soft.

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