Egg Khichdi

1. 1
   prep

   Wash and soak the rice.

   Wash the gobindobhog rice gently under running water until the water runs clear. Soak in fresh water for 15 minutes, then drain completely.

   TIPSoaking short-grain rice helps it cook evenly and prevents it from becoming mushy.
2. 2
   saute · ~4 min

   Dry roast the moong dal.

   Place a heavy-bottomed pot over medium heat. Add the moong dal and dry roast, stirring constantly, until it turns light golden and smells nutty — about 3 to 4 minutes. Transfer to a bowl and set aside.

3. 3
   saute · ~3 min

   Scramble the eggs.

   1.Heat 1 tablespoon ghee in a frying pan over medium heat.

   2.Crack the eggs directly into the pan and scramble them gently.

   3.Cook until just set but still soft — about 1 to 2 minutes. Remove from heat and set aside.

   TIPDon't overcook the eggs now. They will cook further when mixed with the hot rice.
4. 4
   temper · ~8 min

   Make the tempering.

   1.Heat the remaining 2 tablespoons ghee in the same heavy-bottomed pot over medium heat.

   2.Add cumin seeds and bay leaves. Let them sizzle for 30 seconds.

   3.Add the chopped onion and sauté until soft and translucent, about 5 minutes.

   4.Add the grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears, about 2 minutes.

   TIPKeep the heat medium — high heat will burn the ginger and garlic before the onions soften.
5. 5
   saute · ~5 min

   Build the khichdi base.

   1.Add the turmeric powder and stir into the onion mixture for 30 seconds.

   2.Add the drained rice and the dry-roasted moong dal. Stir gently to coat each grain with ghee.

   3.Sauté for 3 to 4 minutes, until the rice looks slightly translucent and the grains feel dry and separate.

   TIPSautéing the rice and dal in ghee before adding water helps keep the grains fluffy and separate, adding depth of flavor.
6. 6
   simmer · ~15 min

   Cook the khichdi.

   1.Pour in 3 cups of hot water and add salt. Stir once gently.

   2.Bring the pot to a boil, then immediately reduce the heat to the lowest setting.

   3.Cover tightly and let it simmer undisturbed for 15 minutes, or until the water is fully absorbed and the rice and dal are soft and fluffy.

   TIPDo not stir while the khichdi is simmering — it breaks the delicate rice grains.
7. 7
   assemble · ~2 min

   Fold in the scrambled eggs.

   Remove the pot from the heat. Gently fold the scrambled eggs into the cooked khichdi using a fork or a light hand with a spatula. Cover and let it sit for 2 minutes to warm the eggs through.

   TIPUse a fork to fluff the khichdi as you fold — it keeps the texture light.
8. 8
   garnish

   Finish with ghee and coriander, and serve hot.

   Spoon the khichdi into individual bowls. Drizzle a little ghee on top and scatter fresh coriander leaves. Serve immediately.

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