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Believe it or not, there are perhaps as many varieties of Khichdi in India as there are culinary cultures. From a variation of rice, grains and lentils to the choice of toppings, the Khichdis of India are as discernible from each other as our cuisines. But in case you didn’t know, there is indeed something special about Bengali Khichudi. Most Bengalis will tell you that the Khichudi varieties they grew up eating are not just easily digestible bowls of comfort food.
Instead, Bengali Khichudi, which has many variations, is more of a festive dish. When it rains, a Bengali will eat Khichudi, but never alone. During Durga Puja, Bengalis will whip up a Bhoger Khichudi packed with veggies and served with vibrant side dishes. For Bengalis, the more you add to Khichudi, the more comforting and delicious it gets. This is no sick food, but a joyous one-pot dish you can have for lunch or dinner on any given day and turn that day into a festive occasion.
One incredible variation of this Bengali Khichudi is Dimer Khichudi or Egg Khichuri. Apart from veggies, this Dimer Khichudi calls for eggs, which adds a dash of protein to the dish while also adding to the flavour and richness. For most Bengalis, Khichudi is anyways something that pairs really well with an omelette. This Dimer Khichudi takes that sentiment along to a different level. The addition of fried eggs into the very wet Khichudi mix adds a crispy contrast as well as more bite into the dish.
Most people who prepare Dimer Khichudi add scrambled eggs to the wet Khichudi. Many also choose to make an omelette, cut it into strips and add those to the Khichudi. An even easier, if less rich version calls for the addition of chopped boiled eggs to the Khichudi. No matter which form you add it in, the addition of eggs to Khichudi makes it even more hearty and filling. Here’s the easy recipe for you to try out today.
Image used for representative purpose. Image courtesy: Facebook/Nom_Nom_Slurp_Slurp_Drool
Ingredients:
1 cup masoor dal
¾ cup rice
1 potato, chopped
½ cup peas (optional)
3 eggs
3 dry red chillies
1 bay leaf
1 tsp cumin seeds
1 tbsp ginger, grated
3 green chillies, chopped
1 tsp turmeric powder
Salt, to taste
Water, as required
4 tbsp oil
1 tsp ghee
Coriander leaves, chopped
Method:
1. Wash and soak the dal and the rice separately for half an hour.
2. Place the soaked dal and rice in a pressure cooker and add four cups of water.
3. Add salt and turmeric powder, mix well and pressure cook the mix for two whistles.
4. In a large wok, heat the oil.
5. While the oil is heating, whisk the eggs.
6. Pour the eggs in and add salt to taste.
7. Now, you can make an omelette out of the eggs and cut them into strips, or you can scramble the eggs until golden brown.
8. Once the eggs are cooked, remove them onto a plate until needed.
9. Heat more oil in the same wok.
10. Add the dry red chillies, bay leaf, cumin seeds and green chillies.
11. Once the tempering stops spluttering, add the potatoes and peas.
12. Mix well, then add turmeric powder and salt, and continue cooking until the veggies are cooked.
13. Pour in the khichudi and mix well.
14. Check the salt, then add ghee, coriander leaves and the fried eggs.
15. Serve the Dimer Khichudi hot with other side dishes like Begun Bhaja and chutney.
