Six-Lentil Vegetable Khichdi

Ingredients

• 2 cups Aged Rice (Originally '1 Tipri'. Use high-quality aged Basmati rice.)
• 2 cups Mixed Lentils (Toor, Chana, Dried Peas, Moong, Masoor, Urad) (Originally '1 Tipri' total. Use equal parts of Pigeon peas (Toor), Split chickpeas (Chana), Dried peas (Vatana), Mung beans (Mag), Red lentils (Masoor), and Black gram (Urad).)
• 1 pound Large Onions (Sliced very thinly.)
• 1/4 pound Pearl Onions (or very small onions) (Peeled and left whole.)
• 2 1/2 cups Ghee (Originally '1.25 Seer'. Used for both frying vegetables and cooking the rice. Adjust quantity as needed for frying.)
• 1 pound Mixed Vegetables (Green peas, Okra, Potato, Sweet Potato, Purple Yam, Pumpkin, Eggplant) (Originally '1 Seer' total. Peel and chop into chickpea-sized pieces. Use seedless eggplant and tender okra.)
• 4 ounces Dried Currants (Originally '1/4 lb'.)
• 1 tablespoon Salt (Originally '1 Tola'. Adjust to taste.)
• 1 tablespoon Whole Spices (Cardamom, Cloves, Cinnamon, Black Peppercorns) (Originally '1/2 Tola' mixed. Use equal parts.)
• 1/2 tablespoon Fresh Ginger (Originally '1/2 Tola'. Peeled and crushed/minced.)
• 1/2 tablespoon Garlic (Originally '1/2 Tola'. Peeled and crushed/minced.)
• 1 cup Coconut Milk (Thick) (Originally extracted from 1 coconut (approx 1/2 seer milk).)
• 1 tablespoon Cumin seeds (Heaped spoonful.)
• 1 tablespoon Turmeric powder (Heaped spoonful.)
• 4 cups Water (Originally '1 Seer'. Adjust based on rice type.)

Instructions

1. 1Grate the coconut and extract about 1 cup of thick milk. Peel and crush the ginger and garlic. Clean and pick over the currants. Peel the small pearl onions and keep them soaked in water. Peel the large onions and slice them very finely (like vermicelli). Peel and chop all vegetables (potatoes, sweet potatoes, yams, pumpkin, eggplant) into small chickpea-sized pieces; slice the okra into rounds.
2. 2Pick and clean the Toor dal (pigeon peas) and Chana dal (split chickpeas). Wash them and soak in cold water for 1 hour. Drain, add a little fresh water, and parboil them until half-cooked. Drain and set aside. (The other softer lentils can be washed and used directly).
3. 3Heat the ghee in a heavy-bottomed or tinned vessel. First, fry the currants until plump, remove and set aside. Next, fry each type of vegetable separately until cooked through, remove and set aside. Finally, fry the sliced large onions until they turn a deep red color.
4. 4To the pot with the fried onions (and remaining ghee), add the crushed ginger and garlic. Sauté briefly. Add the turmeric powder and pour in the water (approx 4 cups). Add the soaked pearl onions. Cover and bring to a boil.
5. 5When the water reduces slightly, add all six types of lentils (including the parboiled ones), the salt, whole spices (cardamom, cloves, cinnamon, pepper), cumin, and the washed rice. Cover and cook on medium heat.
6. 6When the water has mostly evaporated, add the fried vegetables and pour in the coconut milk. Stir gently with the handle of a spoon to mix without breaking the grains. Remove from direct high heat. Place on very low heat (or in a 300°F/150°C oven) with a tight lid (or place coals on the lid for traditional dum) to finish steaming. When the khichdi is dry and fully cooked, mix in the fried currants. Serve hot.