Chana dal or Bengal gram and steamed egg khichdi.
Delicious one pot meal. Its khichdi but taste like egg pulao. You will love the taste.
Now Khichdi has been selected the Brand India Food.
Over 800 kg khichdi, a traditional Indian dish relished by both rich and poor, will be prepared live on November 4 at the World Food India event here in a bid to create world record and popularise it as brand India food globally.
Khichdi — prepared using rice, pulses, coarse cereals and spices — has been selected as Brand India Food because it symbolises the country’s unity in diversity.
So our this week’s 118th #Foodiemonday bloghop theme is khichdi.
And my contribution is this superbly delicious chana dal or Bengal gram and steamed egg khichdi. Its not a simple khichdi. Taste is just like pulao or egg biryani. You can also serve it to your guests.
This khichdi is best served with tomato chutney and dum aloo. Today I have serve with fried potatoes, fried pointed gourd or parwal, fried aubergine or eggplant, papad and beetroot raita. Get the beetroot raita recipe here.
Recipe
Chana dal or Bengal gram – 1/2 cup
Rice – 1/2 cup
Oil or ghee – 1 tablespoon
Cumin seeds – 1 teaspoon
Dry red chilli – 1
Asafetida or hing – a pinch
Turmeric powder – 1/2 teaspoon
Salt to taste
Sugar – 1/2 teaspoon
Bay leaf – 1
Water – 1&1/2 cup
For eggs
Egg – 3
Salt to taste
Cilantro or coriander leaves – 1 teaspoon, chopped
Chilli flakes or black pepper powder – 1/2 teaspoon
Milk – 2 tablespoon
Oil for greasing
For gravy
Onion – 2 medium, finely chopped
Green chilli – 1 – 2, chopped
Ginger – 1 inch piece
Garlic – 5 cloves
Tomato – 2 medium, chopped
Green cardamom – 2 – 3
Cinnamon – 1 inch piece
Cloves – 3
Oil – 2 – 3 tablespoon
Salt to taste
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cilantro or coriander leaves – 2 teaspoon, chopped
Water – 1/2 cup
For tomato chutney
Tomato – 2 large
Ginger – 1/2 inch piece, grated
Mustard seeds – 1/2 teaspoon
Dry red chilli – 1
Raisins – 2 teaspoon, optional
Oil – 1 tablespoon
Salt and sugar to taste
Method
Wash and soak the Bengal gram or chana dal in water for 4 – 5 hours.
Rinse the rice and soak in water for 30 minutes.
Heat oil or ghee in a pressure cooker. Add cumin seeds. Let the seeds splutter.
Add hing or Asafetida, bay leaf and dry red chilli.
Now add the dal and 1&1/2 cup water.
Add salt, sugar and turmeric powder. Stir and close the lid.
After one whistle cook on simmer for 8 – 10 minutes.
Dal should be soft not mussy.
Now add the rice. Stir well. You can add 1/2 cup green peas. Cook for 2 whistle. Remove from heat and keep aside.
Whisk the eggs with little salt, 2 tablespoon milk, chopped cilantro or coriander leaves and chilli flakes or black pepper powder. I have used chilli flakes, you can use red chilli powder too.
Grease a covered container. Pour the whisked egg in it. Cover the lid tightly.
Heat a pan with 2 cup water. When water comes to rolling boil place the container in it. Cover and steam for 8-10 minutes.
Or grease a microwave proof container. Pour the egg mixture in it. Microwave on high power for 5 – 6 minutes or until set.
Check with a knife. If the knife comes out clean its done.
Run a knife around it and take out in a plate.
Make small pieces with a knife.
Fry the pieces till light golden brown.
You can make it without frying too.
Grind tomatoes, garlic, ginger, cardamom, cinnamon and cloves. Make a smooth paste.
You can also use chopped tomatoes. See notes for other method.
Heat oil in a pan. Add sliced onion and green chilli. Fry till the onions become brown.
Add ground spices, cumin powder, coriander powder turmeric powder, red chili powder, salt and chopped cilantro or coriander leaves. Add salt carefully. We have already added salt in rice and eggs.
Saute till oil leaves the sides.
Add steamed and fried egg pieces. Mix well.
Add 1/2 cup water.
Cook on simmer till the water dried up. You can serve it as a side dish. I have kept aside a little of it to serve with khichdi.
You can make rich gravy with adding 1 tablespoon poppy seeds and 1 tablespoon cashew nut paste. Add little cream. And your rich delicious steamed egg curry is ready. Serve with rice or any bread.
When the egg pieces about to dried up add cooked rice and dal mixture in it.
Mix well.
Cook on simmer for 5 – 6 minutes. Add little water if require. You can add a dollop of ghee or clarified butter.
Serve hot with dum aloo and tomato chutney. Get the dum aloo recipe here.
And
Method of tomato chutney
Boil water in a pan. Add the tomatoes.
Boil for 1 minutes.
Let it cool down.
Peel and chop the tomatoes.
Heat oil in a pan.
Add mustard seeds and let them splutter.
Add dry red chilli, tomatoes and grated ginger.
Saute and cook on low flame. Add salt and sugar.
Add raisins. Keep stirring. You can add 1 – 2 teaspoon poppy seeds paste too.
Cook on low flame for 5 – 6 minutes.
Tomato chutney is ready to serve.
Notes –
1. If you don’t want to grind the tomatoes, chop the tomatoes, grate the ginger and crush or grate the garlic.
Crush green cardamom, cloves and cinnamon and add them with sliced onions. Add grated ginger and garlic.
When the onion becomes brown add tomatoes and all the spices.
Saute till the tomatoes become mushy. Now add the egg pieces. Mix well and add water.
2. You can use boiled mutton or chicken instead of steamed eggs. Use the stock to boil rice and lentils instead of water.
3. Vegetarian people can make this with paneer or cottage cheese, tofu or mushroom.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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