• Preheat oven to 350°F.

Khichdi

• Bring 4 cups salted water to a boil. Add rice and lentils, and let it simmer on low heat until the lentils are soft, about 20 - 30 minutes. Drain immediately.

Keema

• While the rice and lentils are cooking, you can begin to get the keema ready. Heat oil in a saucepan, and brown sliced onion on medium heat for about 10 minutes.
• Add crushed ginger and garlic, and fry for a few seconds.
• Add the ground spices and fry on medium heat for 1 minute. Add a splash of water to deglaze the pan if needed.
• Turn heat up, add ground meat and salt. Fry the ground meat until it is cooked through and no longer pink.
• Add ½ cup water, cover saucepan and let ground meat cook on medium-low heat for about 15 minutes.
• Remove lid, increase heat to high and stir well for about 5 minutes. Remove from heat.

Tadka

• For the tadka, in a small frying pan, fry the onions until they are a medium brown. This step is optional
• In an about 4 quart, oven-proof pot, begin to layer the rice, fried onions (if using), and keema. Start with the rice, top with onions, followed by a thin layer of keema and chopped eggs (if using). Keep layering.
• Cover and put in the oven for about 10 minutes.