Punjabi Anda Moong Daal Khichdi

Ingredients

• 4 Desi eggs, boiled and peeled
• 1 cup basmati rice
• 1/2 cup moong daal (split yellow lentils)
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1/2 tsp haldi (turmeric)
• 1 tsp zeera (cumin seeds)
• 2 tbsp ghee
• 3 cups water
• Salt to taste
• 1 tbsp ghee for tarka
• 2 garlic cloves, sliced
• 1 dried red chilli
• Dahi, papad and pickle to serve

Method

1. Wash rice and moong daal together. Boil the eggs for 10 minutes, cool and peel.
2. Heat ghee, add zeera and fry the onion until soft.
3. Add ginger-garlic paste and haldi; fry for 1 minute.
4. Add rice, daal and 3 cups water with salt; bring to a boil.
5. Lower the heat, cover and cook for 20 minutes until soft and porridge-like.
6. For the tarka, heat ghee, fry garlic slices and dried red chilli, and pour over the khichdi.
7. Serve hot in bowls topped with halved boiled eggs, with dahi, papad and pickle.