Egg Kichidi | Egg Soya Khichidi | Bengali Style Dimer Khichuri
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It may sound like a rather out of the normal dish but the Bengali Special Dimer Khichuri is really like Manna from Heaven. Dimer in Bengali means Egg; and Khichuri means Khichdi. This Khichdi is made by boiling Rice, Moong Dal and Potato, and mixing it with eggs fried and seasoned with wonderfully fragrant condiments.
The Bengali cuisine boasts of many kinds of Khichuris. Each one is special in itself!!! This Khichuri is truly wonderful to eat!! Honestly, I was rather skeptical when I heard about Egg Khichuri. But once I tasted it, I simply could not resist gobbling it up!!!
Believe me, whenever this Khichuri is made, any one will eat more than they plan to eat. Its taste is so irresistible.
You may also like this Recipe Easy Egg Pulao Recipe
You will be able to make and enjoy the taste of the most perfect Khichdi after following the tips given below:
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Tips
Moong Dal:
• Roast Moong Dal on low flame until it gives a pleasant flavor. Nothing more needs to be done.
Rice:
• Rice also needs to be roasted on a low flame till the colour changes slightly.
Egg:
• Beat the egg well and fry in a good quantity of oil, The Omelette will puff up soft and nice. Remember, if you over-fry it, the egg will turn rubbery in texture.
Seasoning:
• Seasoning is the core secret of the true tastes of Khichdi and is like its life breath. So, be patient and meticulous in frying the Seasoning.
Hot Water:
• The Khichdi has a tendency to become thick and lumpy as it gets cold, because of the Moong Dal. You can thin out the Khichdi with hot water.
Egg Kichidi | Egg Soya Khichidi | Bengali Style Dimer Khichuri - Recipe Video
Egg Kichidi | Egg Soya Khichidi | Bengali Style Dimer Khichuri
Prep Time 1 min- Cook Time 30 mins
- Total Time 31 mins
Serves 7
Ingredients
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For the Khichdi:
- 1 cup Moong Dal
- 1 cup Rice
- 1/2 tbsp Turmeric(Haldi)
- Salt (to taste)
- 6 cups Water
- 1.5 cup Hot Water
- 1/4 cup Soya
- 1 Potato
- 2 Eggs
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For Seasoning
- 8 tbsp Oil
- 5 Dry Chilli
- 2 Bay Leaf
- 1/2 tbsp Fennel (Sonf)
- 1 tbsp Cumin(Zeera)
- 11/2 tbsp Ginger (Finely grated)
- 3 Green Chilli (Finely chopped)
- 1 fistful Coriander Leaves (Kothmir) (పిడికెడు)
Instructions
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Soak the soya Chunks in hot water. Peel the potato and cut it into quarters.
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Dry roast Moong Dal and Rice separately and wash both.
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Put the Dal and Rice in a cooker. Add potato quarters, salt, turmeric, a little oil and 6
cups of water. Close the lid and cook on a medium flame till 5-6 whistles.
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Take the cooker off the stove, and once the steam subsides, take out the potato pieces
from the softly boiled khichdi and keep aside.
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Heat two spoonsful of oil and fry the two well-beaten eggs into a fluffy omelette. Take the
omelette out of the pan and cut into big pieces. (Do not fry the egg too brown and crisp).
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In the same pan heat oil and Bay Leaf, Sonf, and Zeera.
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Add Ginger and Green Chillies and mix well.
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Squeeze out the water from the Soya granules and fry for a couple of minutes. When the
soya is well fried, add the egg pieces. Toss well for 30 seconds and mix into the Khichdi.
-
At the end, put in the potato pieces that were kept aside, and a small fistful of Kothmir.
Mix well and serve the Khichdi piping hot.
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