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A wholesome and comforting one-pot meal where soft, mushy rice and lentils are topped with a savory, spiced egg masala. It's the perfect protein-packed dinner for a cozy night in.
For 4 servings
Preparation
Cook the Khichdi
A wholesome and comforting one-pot meal where soft, mushy rice and lentils are topped with a savory, spiced egg masala. It's the perfect protein-packed dinner for a cozy night in.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 500.3 calories per serving with 17.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Prepare the Egg Masala
Assemble and Serve
Replace eggs with pan-fried tofu or paneer (for vegetarian), and use oil instead of ghee throughout the recipe.
Experiment with other lentils like masoor dal (red lentils) or toor dal (pigeon peas) for a different texture and flavor.
Increase the amount of red chili powder and green chilies, or add a pinch of black pepper powder to the egg masala.
Skip the egg masala and add 1 cup of mixed vegetables like carrots, peas, and beans along with the rice and dal to make a simple vegetable khichdi.
The combination of eggs and lentils makes this dish a great source of high-quality protein, essential for muscle repair, growth, and overall body function.
This one-pot dish provides a balanced mix of macronutrients - complex carbohydrates, protein, and healthy fats, making it a wholesome and satisfying meal.
Khichdi is renowned for being light on the stomach. The use of moong dal and spices like hing and cumin aids digestion and promotes good gut health.
The lentils (moong dal) are a good source of dietary fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Yes, Egg Khichdi is a balanced and healthy meal. It provides a good mix of carbohydrates from rice, protein from dal and eggs, and essential nutrients from the spices. It's easily digestible and very comforting.
A typical serving of Egg Khichdi (about 1.5 cups or 375g) contains approximately 450-550 calories, depending on the amount of ghee and oil used.
Absolutely. You can cook the khichdi in a deep pot or Dutch oven. It will take longer, about 30-40 minutes of simmering on low heat with the lid on. You may need to add more water as it cooks.
This recipe is best made with uncooked rice and dal cooked together to achieve the classic soft texture. Using leftover rice would result in a different dish, more like an egg fried rice.
Store the khichdi and egg masala separately in airtight containers in the refrigerator for up to 2 days. To reheat, add a splash of water to the khichdi and heat it on the stovetop or in the microwave until hot. Reheat the egg masala separately.
This recipe goes great with these complete meals
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