Masala Khichdi II (Spiced Coconut Khichdi)

Name: Masala Khichdi II (Spiced Coconut Khichdi)
Ingredients: 1 cup Rice (slightly fine, old) (Originally '1 tipri'. Estimated as 1 cup based on liquid ratios.); 1 cup Tuvar Dal (split pigeon peas, new) (Originally '1 tipri'.); 2 pounds Onions (Originally '2 sher'. Finely chopped.); 2 pounds Potatoes (Originally '2 sher'. Peeled and chopped into small chickpea-sized pieces.); 1 cup Ghee or Vegetable Oil (Originally '1 sher' (approx 2 cups). Reduced for modern preference, but can use more for frying.); 2 teaspoons Salt (Heaping teaspoons.); 1 teaspoon Cumin seeds (Heaping teaspoon.); 2 teaspoons Turmeric powder (Heaping teaspoons.); 25 whole Green chilies (Small variety. Finely chopped. Adjust quantity to taste for less heat.); 5 bunches Fresh coriander leaves (Finely chopped.); 2 cups Thick Coconut Milk (Originally extracted from 2 coconuts (approx 1 sher).); 2 cups Water (Originally '1 sher'. Plus extra for washing and par-boiling dal.)

A rich and aromatic Parsi-Gujarati khichdi featuring tuvar dal and rice cooked in thick coconut milk. This "Masala Khichdi" is heavily spiced with green chilies and fresh coriander, and loaded with fried onions and potatoes for a hearty, casserole-like texture. The unique addition of coconut milk in the final stage creates a creamy, savory finish that distinguishes it from everyday khichdi.

Ingredients

1 cup Rice (slightly fine, old) (Originally '1 tipri'. Estimated as 1 cup based on liquid ratios.)
1 cup Tuvar Dal (split pigeon peas, new) (Originally '1 tipri'.)
2 pounds Onions (Originally '2 sher'. Finely chopped.)
2 pounds Potatoes (Originally '2 sher'. Peeled and chopped into small chickpea-sized pieces.)
1 cup Ghee or Vegetable Oil (Originally '1 sher' (approx 2 cups). Reduced for modern preference, but can use more for frying.)
2 teaspoons Salt (Heaping teaspoons.)
1 teaspoon Cumin seeds (Heaping teaspoon.)
2 teaspoons Turmeric powder (Heaping teaspoons.)
25 whole Green chilies (Small variety. Finely chopped. Adjust quantity to taste for less heat.)
5 bunches Fresh coriander leaves (Finely chopped.)
2 cups Thick Coconut Milk (Originally extracted from 2 coconuts (approx 1 sher).)
2 cups Water (Originally '1 sher'. Plus extra for washing and par-boiling dal.)

Instructions

1If using fresh coconuts, grate them and extract about 2 cups (1 sher) of thick coconut milk. Wash the coriander and green chilies. Finely chop the coriander leaves and cut the chilies into small pieces. Peel the onions and potatoes and chop them into small pieces about the size of chickpeas (chanu jetla).
2Pick and clean the dal and rice. Wash them slightly with cold water. Place the dal in a pot with water and cook until it is half-cooked (ardhkachari). Drain and set aside.
3In a tinned vessel (tapeli) or heavy pot, heat the ghee or oil. Fry the chopped onions until red/brown, then remove them. In the same fat, fry the potatoes until red/brown, then remove them. Finally, add the chopped coriander, green chilies, turmeric, and cumin seeds to the remaining hot ghee and fry until slightly red and aromatic.
4To the pot with the fried spices, add the washed rice, par-boiled dal, fried onions, fried potatoes, and salt. Pour in 2 cups (1 sher) of water. Cover the pot and place it on the heat.
5When the water has mostly evaporated, pour in the thick coconut milk. Allow it to boil and the khichdi to cook through. Stir gently with the handle of a spoon to mix without breaking the grains. Place the pot on embers or very low heat (dum) to steam until the liquid is absorbed and the khichdi is dry and fully cooked. Serve hot with curry or sauce.