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A wholesome and protein-packed meal combining creamy, soft scrambled eggs with a nutty, textured pearl millet and lentil khichdi. It's a fantastic fusion dish, perfect for a hearty breakfast or a light, nutritious lunch.
For 4 servings
Prepare the Grains (4-6 hours)
Cook the Bajra Khichdi (25-30 minutes)
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A wholesome and protein-packed meal combining creamy, soft scrambled eggs with a nutty, textured pearl millet and lentil khichdi. It's a fantastic fusion dish, perfect for a hearty breakfast or a light, nutritious lunch.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 567.09 calories per serving with 26.51g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Make the Creamy Scrambled Eggs (5-7 minutes)
Assemble and Serve (2 minutes)
Replace ghee with coconut oil or another neutral oil, use a plant-based egg substitute (like a tofu scramble), and swap milk for unsweetened almond or soy milk.
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of cayenne pepper along with the other powdered spices.
If you don't have pearl millet, you can substitute it with quinoa, broken wheat (dalia), or brown rice. Adjust the water and cooking time accordingly.
Feel free to add other vegetables like diced potatoes, cauliflower florets, or chopped spinach to the khichdi for added nutrition.
The combination of eggs, moong dal, and pearl millet provides a powerful dose of protein for muscle repair and fiber for digestive health and sustained satiety.
Pearl millet is a complex carbohydrate with a lower glycemic index than white rice, providing a slow and steady release of energy that keeps you full for longer.
This dish is a good source of essential minerals like iron, magnesium, and phosphorus, which are vital for blood health, nerve function, and bone strength.
Pearl millet is a naturally gluten-free grain, making this khichdi an excellent and nutritious option for individuals with celiac disease or gluten sensitivity (ensure asafoetida is gluten-free).
One serving of this dish contains approximately 575 calories, making it a substantial and energy-dense meal.
Yes, it is a very healthy and balanced meal. It provides high-quality protein from eggs and dal, complex carbohydrates and fiber from bajra, and essential vitamins and minerals from the vegetables and spices.
Absolutely. To make it vegan, use a neutral oil instead of ghee and butter. For the eggs, you can prepare a seasoned tofu scramble and serve it on top of the khichdi.
Bajra is a hard, dense millet. Soaking it for at least 4 hours softens the grain, reduces cooking time, makes it easier to digest, and helps in better nutrient absorption by reducing phytic acid.
Yes, you can make it in a heavy-bottomed pot or Dutch oven. After sautéing the aromatics and adding the grains and water, bring it to a boil, then cover, reduce the heat to low, and simmer for 40-50 minutes, or until the bajra is tender. You may need to add more hot water during cooking.
It's best to store the khichdi and scrambled eggs in separate airtight containers in the refrigerator. The khichdi will last for up to 3 days, and the eggs for up to 2 days. Reheat gently before serving.