High-Protein Egg and Lentil Khichdi

Ingredients

• 1/2 cup masoor daal (red lentils), washed
• 1/2 cup rice, washed
• 4 Desi eggs, boiled and halved
• 1 onion, sliced
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp salt
• 1 tbsp ghee or oil
• 3 cups water
• Fresh coriander and lemon to serve

Method

1. Heat ghee, add cumin seeds, then fry the onion until golden.
2. Add ginger-garlic paste, tomato and turmeric; cook for 2 minutes.
3. Add the washed daal and rice with 3 cups of water and salt.
4. Cover and cook on low heat for 20–25 minutes until soft and porridge-like, stirring once or twice.
5. Serve in bowls topped with the boiled egg halves, coriander and lemon.