Marwari Egg Khichdi
A rustic and comforting one-pot meal from the Marwari kitchens of Rajasthan. This khichdi combines fragrant basmati rice, protein-rich yellow moong dal, and softly scrambled eggs, all cooked together with a generous tempering of ghee, cumin, and asafoetida. It's a simple, soul-satisfying dish ready in under 30 minutes.
For 4 servings
- prep · ~2 min
Wash and soak rice and dal.
Wash the basmati rice and moong dal together under running water until the water runs clear. Drain and set aside.
- temper · ~2 min
Make the tempering in the pressure cooker.
1.Heat ghee in a pressure cooker over medium heat until shimmering.2.Add cumin seeds and let them crackle for 30 seconds.3.Add asafoetida and slit green chilies, sauté for 10 seconds until fragrant.TIPDon't let the ghee smoke; medium heat is enough to crackle the cumin without burning it. - saute · ~2 min
Scramble the eggs.
Crack the eggs directly into the cooker. Stir continuously, scrambling them into small, soft curds until they are just set but still moist, about 1 to 2 minutes.
TIPUnder-cook the eggs slightly at this stage; they will finish cooking under pressure and stay soft. - mix · ~1 min
Add rice, dal, spices, and water.
1.Add the drained rice and moong dal to the cooker.2.Sprinkle in turmeric powder, red chili powder, and salt.3.Pour in 3.25 cups of water and stir well to combine everything. - pressure cook · ~10 min
Pressure cook the khichdi.
Close the pressure cooker lid, put the weight on, and cook on high heat until the first whistle. Reduce the heat to low and cook for another 2 whistles, about 5 to 7 minutes total. Turn off the heat and let the pressure release naturally.
TIPNatural pressure release is key for perfectly fluffy, soft khichdi grains. - mix · ~1 min
Fluff and mash the khichdi.
Open the cooker once the pressure has completely dropped. Using the back of a ladle, gently mash about a quarter of the khichdi to create a slightly creamy consistency while still retaining whole grains. Stir well to mix the egg pieces evenly.
- garnish · ~1 min
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, top generously with chopped coriander leaves, and serve immediately with a dollop of ghee on top if desired.
TIPThis khichdi tastes best piping hot, straight out of the cooker.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice and moong dal together for even cooking and a creamier texture.
- 2Scramble the eggs just until set; they will finish cooking under pressure.
- 3Use a heavy-bottomed pressure cooker to prevent the eggs from sticking.
- 4Let the pressure release naturally for perfectly fluffy rice and dal.
- 5Mash a portion of the khichdi after cooking to create a naturally creamy consistency.
Adapt it for your goals.
Vegetarian
Omit the eggs entirely and add a handful of chopped vegetables like carrots and peas for a hearty plant-based khichdi.
high proteinHigh-protein
Double the moong dal and use 6 egg whites instead of whole eggs to boost protein without excess fat.
veganVegan
Replace ghee with coconut oil or a neutral vegetable oil and skip the eggs for a fully vegan version.
spicySpicy
Add 2-3 dried red chilies crushed along with cumin seeds and a finely chopped green chili to the tempering for extra heat.
Why this is on our healthy list.
Rich in Plant Protein
Yellow moong dal provides a complete amino acid profile when paired with rice, supporting muscle repair and satiety.
Packed with Digestive Spices
Asafoetida and cumin in the tempering aid digestion and help reduce bloating, a traditional wisdom in Marwari kitchens.
Eggs for Sustained Energy
Eggs contribute high-quality protein and essential B vitamins, making this khichdi a balanced one-pot meal.
Frequently asked questions
Yes, but you'll need to cook covered on low heat for about 20-25 minutes, stirring occasionally, until the rice and dal are soft.
