Boiled Khichdi

Ingredients

• 1/2 cup Split pigeon peas (Tuvar Dal) (Originally 'half tipri'. Converted to modern volume.)
• 6 cups Water (Originally '1.5 seer'. Converted to approx 1.4 liters/6 cups.)
• 1 1/2 cups Aged Rice (Basmati or similar) (Originally '1.5 chhapri'. Converted based on standard khichdi ratios.)
• 1 tablespoon Salt (Originally '1.5 tola'. Converted to approx 17g/1 tablespoon.)
• 1 teaspoon Turmeric powder (Originally '1 flat spoon'.)
• 2 cups Onions (Optional. Finely chopped. Originally 'half seer' (approx 1 lb).)

Instructions

1. 1Pick over the tuvar dal to remove any stones or debris. Wash thoroughly with cold water. In a large pot, combine the dal with the water and bring to a boil. Cook until the dal is 'half-cooked' (ardhkachari)—it should be slightly tender but still firm.
2. 2While the dal is boiling, pick over and wash the rice gently. Once the dal is half-cooked, add the washed rice, salt, and turmeric powder to the pot. If using onions, add the finely chopped onions at this stage as well. Stir well to combine.
3. 3Cover the pot and cook over medium-high heat. When the mixture comes to a vigorous boil, stir once with a spoon to ensure the rice and dal are evenly mixed. Continue cooking until most of the water has been absorbed and the rice is tender.
4. 4Once the water is absorbed, stir gently with the handle of the spoon to fluff. Reduce heat to the lowest setting (or place on a tawa/embers) to steam ('dum') for a few minutes until completely dry and fluffy. If the rice is old and remains hard after the water is absorbed, sprinkle 3-4 tablespoons of additional water over the top, stir gently, and steam for a few more minutes until fully cooked.