Bajra Khichdi with Anda Bhurji
A wholesome and rustic Rajasthani meal featuring pearl millet and moong dal cooked to a creamy, porridge-like consistency, served with a generous topping of spicy and flavorful scrambled eggs. This one-pot comfort food is perfect for a nourishing and satisfying lunch or dinner.
For 4 servings
Cook the Bajra Khichdi
- Heat 2 tbsp of ghee in a 3-liter or larger pressure cooker over medium heat.
- Add 1 tsp cumin seeds and allow them to splutter. Immediately add 1/4 tsp asafoetida.
- Add the grated ginger and 2 slit green chilies. Sauté for 30 seconds until fragrant.
- Add the drained soaked pearl millet and washed moong dal. Sauté for 2 minutes, stirring continuously.
- Stir in 1/2 tsp turmeric powder and 1.5 tsp salt.
- Pour in 4 cups of water, mix well, and bring to a boil.
- Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, which should take about 20-25 minutes.
- Turn off the heat and let the pressure release naturally. This will take another 15-20 minutes.
Prepare the Anda Bhurji Masala
- While the khichdi is cooking, heat 2 tbsp of vegetable oil in a separate skillet or pan over medium heat.
- Add the 2 chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- Add 1 tsp ginger-garlic paste and 2 chopped green chilies. Sauté for another minute until the raw smell disappears.
- Add the 2 chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and pulpy.
- Add the spice powders: 1/4 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder, along with 1 tsp of salt. Mix well and cook the masala for 2-3 minutes until oil begins to separate from the sides.
Cook the Eggs for Bhurji
- Reduce the heat to low. Crack the 8 eggs directly into the pan with the masala.
- Let the eggs sit for about 30 seconds without stirring to allow them to set slightly.
- Using a spatula, gently scramble the eggs, breaking them into curds and mixing them with the masala. Cook for 3-4 minutes until the eggs are just cooked through but remain soft and moist.
- Turn off the heat and stir in 2 tbsp of chopped coriander leaves.
Finish and Serve
- Once the pressure has fully released, open the cooker. The khichdi should be thick and creamy.
- Stir in 1/2 tsp garam masala. If the khichdi seems too thick for your liking, add 1/2 cup of hot water and mix to reach the desired consistency.
- Ladle the hot bajra khichdi into serving bowls.
- Top each serving with a generous portion of the anda bhurji.
- Garnish with the remaining 2 tbsp of chopped coriander leaves and an optional dollop of ghee.
- Serve immediately with a side of plain yogurt or pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking pearl millet overnight is essential for a soft texture and faster cooking. Do not skip this step.
- 2For a creamier khichdi, use the back of your ladle to lightly mash some of the grains against the side of the cooker after it's cooked.
- 3Avoid overcooking the eggs for the bhurji; they should be soft and moist, not dry and rubbery.
- 4Always use hot water to adjust the consistency of the cooked khichdi to prevent it from becoming lumpy.
- 5For a richer flavor, you can roast the moong dal in a dry pan until fragrant before washing and adding it to the cooker.
Adapt it for your goals.
Vegetarian
Replace the Anda Bhurji with Paneer Bhurji. Crumble 250g of paneer and add it to the masala instead of eggs. Cook for 3-4 minutes.
With VegetablesWith Vegetables
Add 1 cup of mixed vegetables like peas, carrots, and beans to the khichdi along with the millet and dal for extra nutrition.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder in both the khichdi and the bhurji. You can also add a pinch of black pepper to the bhurji.
Different DalDifferent Dal
You can substitute moong dal with split pigeon peas (toor dal) or red lentils (masoor dal), though cooking times may vary slightly.
Why this is on our healthy list.
Excellent Source of Protein
The combination of eggs and moong dal provides a complete protein profile, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Pearl millet is rich in insoluble fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Gluten-Free and Nutrient-Dense
As a naturally gluten-free grain, bajra is an excellent choice for those with celiac disease or gluten sensitivity. It is also packed with essential minerals like magnesium, iron, and phosphorus.
Provides Sustained Energy
The complex carbohydrates in pearl millet are digested slowly, providing a steady release of energy that keeps you feeling full and energized for longer.
Frequently asked questions
One serving of this dish contains approximately 550-650 calories, making it a substantial and filling meal. The exact count depends on the size of the eggs and the amount of ghee and oil used.