Rajasthani Egg Bajra Khichdi
IndianIndian RecipesDesi eggsEasy
Rajasthani bajra khichdi with boiled eggs — pearl millet and moong daal cooked soft with ghee, cumin and green chillies.
Prep time240 min
Cook time30 min
Total time270 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 1 cup bajra (pearl millet), soaked 4 hours
- 1/2 cup moong daal
- 1 tsp cumin seeds
- 2 green chillies, slit
- 1/2 tsp haldi (turmeric)
- 1/2 tsp salt
- 2 tbsp desi ghee
- Fresh coriander for garnish
Method
- Drain the soaked bajra and moong daal.
- Heat ghee in a pressure cooker and add cumin seeds until they crackle.
- Add bajra, daal, green chillies, haldi, salt and 4 cups of water.
- Pressure cook for 4-5 whistles until soft and porridge-like.
- Top with boiled egg halves and coriander; serve hot with dahi.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)14 g
Fat (estimate)12 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and serve the khichdi hot. Allergen: egg, milk (ghee, dahi). Substitute: use rice instead of bajra for a quicker khichdi. Nutrition figures are estimates only, based on standard per-egg values.