Egg Masala Khichdi

Name: Egg Masala Khichdi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (washed, soaked 15 min); 0.5 cup moong dal (yellow split, washed); 4 pcs egg (boiled, peeled, halved); 2 tbsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon stick; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 pcs onion (medium, finely chopped); 1 tsp ginger (finely grated); 1 tsp garlic (minced); 1 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 3 cup water (for cooking khichdi); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(62)

TASTE SCORE

8/10

A comforting, one-pot meal of soft rice and moong dal cooked with aromatic spices, then studded with boiled eggs. This protein-rich twist on classic khichdi is soul-satisfying and comes together with minimal effort — perfect for rainy days or when you need a warm hug in a bowl.

PREP

10m

COOK

30m

SERVES

1 KATORI

411 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prep the rice, dal, and boiled eggs.
1.Wash basmati rice and moong dal separately. Soak together in water for 15 minutes, then drain.
2.Boil eggs in a saucepan for 10 minutes. Cool under running water, peel, halve, and set aside.
TIPPrick the eggshells with a pin before boiling to prevent cracking.
temper · ~2 min
Make the tempering.
1.Heat ghee in the pressure cooker over medium heat until shimmering.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add bay leaf, cinnamon stick, cardamom, and cloves. Sauté until fragrant, about 30 seconds.
TIPKeep the heat medium — whole spices burn quickly and turn bitter.
saute · ~10 min
Build the aromatic onion-tomato base.
1.Add chopped onion and sauté until golden brown, about 5-7 minutes.
2.Add ginger and garlic. Sauté until the raw smell disappears, about 1 minute.
3.Add green chili and tomatoes. Cook until tomatoes turn soft and mushy, about 3-4 minutes.
4.Sprinkle turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
TIPA pinch of salt added at this stage helps the onions release moisture and brown faster.
pressure cook · ~15 min
Pressure cook the khichdi.
1.Add the drained rice and moong dal to the cooker. Stir gently to coat with the masala.
2.Pour in 3 cups of water and add salt. Mix well.
3.Close the lid and pressure cook on medium heat for 3 whistles.
4.Let the pressure release naturally. Open the lid.
TIPNatural pressure release yields a softer, creamier kichdi texture.
mix · ~2 min
Finish the khichdi with garam masala and eggs.
1.Gently mash the khichdi with the back of a ladle to desired consistency.
2.Sprinkle garam masala and fold it in.
3.Nestle the boiled egg halves into the khichdi. Cover and let them warm through for 2 minutes.
TIPGently push the eggs down so they absorb the steam and masala without breaking.
garnish
Garnish with fresh coriander leaves and serve 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
Soak the rice and dal together for at least 15 minutes to ensure even cooking.
2
Prick boiled egg shells with a pin before boiling to prevent cracking.
3
Keep the heat medium when tempering spices — they burn quickly and turn bitter.
4
Add a pinch of salt to the onions while sautéing to help them brown faster.
5
Let the pressure release naturally for a creamier, softer khichdi texture.
6
Gently push the egg halves into the hot khichdi so they absorb flavor without breaking.
7
Use leftover khichdi the next day — it thickens and tastes even better.