Eeda Ne Paneer Ni Khichdi
|Rice||2 Cup (32 tbs)|
|Husked green beans||2 Cup (32 tbs) (Moong)|
|Onions||6 Medium, finely sliced|
|Surti salt paneer||400 Gram (Ordinary Homemade Paneer Will Also Do)|
|Eggs||8 , well beaten|
|Black peppercorns||1 Tablespoon|
Wash rice and dal and soak for twenty minutes.
Cut paneer into medium-sized pieces.
Heat ghee in a pan and fry onions and whole spices, if used, till onions are brown.
Add one cup water and simmer till onions turn mushy and Water has evaporated.
Add dal, rice, salt and turmeric, and saute for 2-3 minutes, add water to cover by one inch.
Bring to boil and simmer on low heat, with pan half covered.
Cook till holes appear in the surface.
Add paneer and mix with rice using a fork.
Check khichdi to see if it is done, toss with a fork adding a little more water, if required.
Cook till tender.
Remove pan from heat and add eggs.
Toss with a fork to incorporate eggs.
The heat of the rice will cook eggs.
If required, you may put it on very low heat for 3-4 minutes.
This is a soft khichdi and quite delicious.
Serve it plain or with kachumbar and a light lime pickle made without spices.