Egg Ghotala Khichdi

Name: Egg Ghotala Khichdi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 0.5 cup rice (washed and soaked); 0.25 cup moong dal (washed and soaked); 3 cup water (for cooking khichdi); 1 pinch turmeric powder; 0.5 tsp salt (divided); 1 tbsp butter (divided); 1 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 4 pcs eggs; 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.5/5(58)

TASTE SCORE

9/10

A comforting mash-up of soft moong dal khichdi and spicy scrambled eggs, finished with butter and fresh coriander. It is cozy, filling, and packed with familiar street-style flavors in one easy bowl.

PREP

15m

COOK

30m

SERVES

1 KATORI

297 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the rice and moong dal.
Wash the rice and moong dal well, then soak them together in water for 20 minutes. Drain before cooking.
TIPA short soak helps the khichdi cook faster and turn soft without needing too much mashing.
pressure cook · ~15 min
Cook the khichdi until soft.
1.Add the soaked rice and moong dal to a pressure cooker.
2.Pour in 3 cups water and add turmeric powder, 1 pinch of salt, and 1 tsp butter.
3.Mix once and pressure cook for 3 whistles on medium heat.
4.Let the pressure drop naturally, then open and mash lightly.
saute · ~10 min
Cook the masala base.
1.Heat oil and the remaining butter in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and green chili, then cook until the onion turns light golden.
4.Add ginger-garlic paste and sauté until the raw smell goes away.
5.Add tomato and cook until soft and pulpy.
TIPCook the tomato fully before adding the eggs so the final ghotala tastes rich instead of sharp.
saute · ~1 min
Season the masala.
Add red chili powder, coriander powder, garam masala, and the remaining salt. Mix well and cook for 1 minute on low heat so the spices bloom without burning.
mix · ~3 min
Scramble the eggs into the masala.
1.Crack the eggs directly into the pan.
2.Stir continuously to break them up and coat them in the masala.
3.Cook until the eggs are softly scrambled and still moist.
TIPKeep the eggs slightly soft at this stage because they will cook a bit more after the khichdi is added.
mix · ~3 min
Fold in the khichdi.
Add the cooked khichdi to the egg masala and mix gently until everything is evenly combined. Cook for 2 to 3 minutes, loosening with a spoonful of water only if needed.
garnish · ~1 min
Finish with cilantro and lemon juice.
Turn off the heat and mix in cilantro and lemon juice for freshness.
serve
Serve the Egg Ghotala Khichdi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the cooked khichdi only lightly so you keep some rice-dal texture after mixing with the eggs.
2
Use a wide pan for the masala and eggs; it helps the eggs scramble into small, street-style bits instead of large chunks.
3
Let the tomatoes turn fully pulpy and glossy before adding spices, or the final khichdi can taste sour.
4
Keep the egg scramble slightly underdone before folding in the khichdi, since it cooks again for a few minutes.
5
If the mixture thickens too much after combining, loosen it with hot water, not cold, to keep it creamy.
6
Add lemon juice only after switching off the heat so the fresh acidity stays bright.
7
This dish reheats well; add a splash of water while warming to bring back the soft khichdi consistency.