Egg Ghotala Khichdi
A delicious twist on classic comfort food! This recipe combines soft, savory dal khichdi with a spicy, flavorful egg ghotala masala. It's a hearty, protein-packed one-pot meal perfect for a satisfying lunch or dinner.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Khichdi Base and Eggs
- b.Wash the basmati rice and moong dal together under running water until the water runs clear. Soak them in fresh water for at least 20 minutes, then drain completely.
- c.While the rice and dal are soaking, place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil. Drain, cool under cold water, peel, and grate them. Set aside.
- 2
Step 2
- a.Pressure Cook the Khichdi
- b.Heat 1 tbsp of ghee in a pressure cooker over medium heat.
- c.Add the drained rice and dal, 0.5 tsp of the turmeric powder, and 1 tsp of the salt. Sauté for 1 minute, stirring gently.
- d.Pour in 3.5 cups of water and stir well. Secure the lid of the pressure cooker.
- e.Cook on medium-high heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes.
- 3
Step 3
- a.Prepare the Ghotala Masala
- b.While the khichdi is cooking, heat 3 tbsp of butter in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds and let them splutter for about 30 seconds.
- d.Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- e.Stir in the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw aroma disappears.
- f.Add the chopped tomatoes and cook for 5-6 minutes until they become very soft and mushy.
- g.Add the spice powders: the remaining 0.25 tsp turmeric powder, Kashmiri red chili powder, pav bhaji masala, garam masala, and the remaining 0.75 tsp salt. Mix well and cook for 2 minutes.
- h.Pour in 1/4 cup of water. Use a potato masher to mash the onion-tomato mixture into a coarse, thick paste. This is key for the 'ghotala' texture.
- 4
Step 4
- a.Combine Eggs and Khichdi
- b.Add the grated boiled eggs to the masala and mix gently to combine.
- c.Reduce the heat to low. Crack the remaining 2 raw eggs directly into the pan. Immediately start scrambling them with the masala until they are just cooked but still soft and creamy.
- d.Once the pressure has released, open the cooker and lightly fluff the cooked khichdi with a fork. Add the khichdi to the pan with the egg masala.
- e.Gently fold everything together until well combined. If the khichdi seems too thick, add a splash of hot water to reach your desired consistency.
- f.Let it simmer on low heat for 2-3 minutes for all the flavors to meld together.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Serve the Egg Ghotala Khichdi immediately while hot, with lemon wedges on the side and an optional dollop of butter on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, mash the onion-tomato masala thoroughly with a potato masher. This creates the authentic, street-style base.
- 2Don't overcook the scrambled eggs. They should be soft and creamy to add richness to the final dish.
- 3Adjust the consistency of the khichdi with hot water. Add a little at a time until it reaches your preferred thickness.
- 4Using a combination of butter and oil for the masala can prevent the butter from burning while still giving a rich flavor.
- 5This dish is best enjoyed fresh and hot. The texture changes upon refrigeration, though it can still be reheated.
- 6For a smokier flavor, you can use the dhungar method (infusing with charcoal smoke) after the final step.
Adapt it for your goals.
Vegetarian
Replace the eggs with 200g of crumbled or grated paneer. Add the paneer at the same step as the grated boiled eggs.
SpicierSpicier
Increase the number of green chilies or add a pinch of spicy red chili powder along with the Kashmiri chili powder.
With VegetablesWith Vegetables
Add 1/2 cup of finely chopped vegetables like bell peppers (capsicum), carrots, or green peas along with the onions.
Healthier GrainHealthier Grain
Substitute basmati rice with brown rice or millets like foxtail millet. You will need to adjust the water quantity and pressure cooking time accordingly.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and moong dal provides a high-quality, complete protein profile, essential for muscle repair, growth, and overall body function.
Comforting and Easy to Digest
Khichdi is traditionally known as a comfort food that is gentle on the stomach. The soft-cooked rice and dal are easy to digest, making it a suitable meal when you need something nourishing and light.
Energy Boosting
The carbohydrates from rice provide a quick and sustained source of energy, while the protein and fats contribute to satiety, keeping you full and energized for longer.
Frequently asked questions
'Ghotala' is a Hindi/Gujarati word that means 'scramble' or 'mess'. The name refers to the way the eggs and masala are mashed and mixed together, creating a delicious, hearty scramble that is then combined with the khichdi.