Egg Kichidi | Egg Soya Khichidi | Bengali Style Dimer Khichuri

Bachelors Recipes | nonvegetarian

  • Prep Time 1 Mins
  • Cook Time 30 Mins
  • Servings 7


  • 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
  • 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)


  1. Soak the soya Chunks in hot water. Peel the potato and cut it into quarters.
  2. Dry roast Moong Dal and Rice separately and wash both.
  3. 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.
  4. Take the cooker off the stove, and once the steam subsides, take out the potato pieces from the softly boiled khichdi and keep aside.
  5. 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).
  6. In the same pan heat oil and Bay Leaf, Sonf, and Zeera.
  7. Add Ginger and Green Chillies and mix well.
  8. 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.
  9. 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.