Scrambled Eggs with Bajra Khichdi

1. 1
   prep · ~15 min

   Soak the bajra and prep the vegetables.

   1.Rinse the bajra well and soak it in enough water overnight.

   2.Drain the bajra before cooking.

   3.Wash the moong dal.

   4.Chop the onion, tomato, green chili, coriander leaves, ginger, and garlic.
2. 2
   pressure cook · ~25 min

   Cook the bajra and moong dal.

   1.Add bajra, moong dal, 3 cups water, turmeric powder, and 0.25 tsp salt to a pressure cooker.

   2.Cook on medium heat for 5 to 6 whistles until the grains and dal are soft.

   3.Let the pressure drop naturally.

   4.Open and mash the mixture lightly for a soft khichdi texture.

   TIPIf the khichdi looks too thick, loosen it later with a few spoonfuls of hot water.
3. 3
   saute · ~8 min

   Make the masala base.

   1.Heat 1 tbsp ghee in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for 20 to 30 seconds.

   3.Add onion, green chili, ginger, and garlic. Cook until the onion turns soft and light golden.

   4.Add tomato and cook until it softens and turns pulpy.
4. 4
   mix · ~5 min

   Finish the bajra khichdi.

   Add the cooked bajra and moong dal mixture to the pan. Pour in the remaining 1 cup water, add a pinch of black pepper and the remaining 0.25 tsp salt, then mix well and simmer briefly until soft and creamy.

5. 5
   saute · ~4 min

   Scramble the eggs.

   1.Heat the remaining 1 tbsp ghee in a second pan over low to medium heat.

   2.Crack in the eggs and stir gently.

   3.Cook until softly scrambled and just set.

   4.Fold in half of the coriander leaves.

   TIPKeep the heat low so the eggs stay soft and creamy instead of dry.
6. 6
   assemble · ~1 min

   Combine the eggs with the khichdi.

   Spoon the bajra khichdi into the pan or serving bowl and top with the soft scrambled eggs. Gently fold once or twice if you want the eggs lightly mixed through the khichdi.

7. 7
   garnish

   Garnish with the remaining coriander leaves.

8. 8
   serve

   Serve hot.

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