Chettinad Egg Lentil Khichdi Recipe

About this recipe

A high-protein, flavorful one-pot dinner featuring spiced lentils, rice, and soft-boiled eggs, infused with the bold and aromatic spices of Chettinad cuisine.

Ingredients

• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• - Shallots
• 250g Green Chilli
• 250g Ginger
• 250g Garlic
• - Coconut Oil
• 20 g Turmeric Powder
• - Red Chilli
• 20G Curry Leaves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat coconut oil in a rice cooker on sauté mode. Add cinnamon stick, cloves, bay leaf, and crushed peppercorns. Sauté until aromatic.
2. Step 2: Add shallots, garlic, ginger, green chilies, and curry leaves. Cook until the shallots turn golden brown.
3. Step 3: Stir in the chopped tomatoes, turmeric powder, red chili powder, and Chettinad masala. Cook until the oil separates.
4. Step 4: Add the rinsed moong dal and basmati rice to the rice cooker. Mix well with the masala base.
5. Step 5: Pour in 500 ml of water and season with salt. Close the rice cooker lid and cook on the regular rice setting.
6. Step 6: While the khichdi cooks, prepare the soft-boiled eggs. Place eggs in a pot of boiling water for 6-7 minutes. Cool them under running water, peel, and set aside.
7. Step 7: Once the rice and lentils are cooked, fluff the khichdi gently with a fork. Adjust seasoning if needed.
8. Step 8: Serve the khichdi hot, topped with soft-boiled eggs and garnished with fresh coriander leaves.