Vaghareli Khichdi No. 2

Ingredients

• 2 cups Fine Rice (Originally '1 tipri'. Estimated conversion.)
• 1 cup Tuvar Dal (Split Pigeon Peas) (Originally '1 chipri'. Estimated conversion.)
• 1 1/2 pounds Onions (Sliced. Originally '1.5 seer'.)
• 2 cups Thick Curd (Yogurt) (Originally '1 seer'.)
• 1/2 cup Ghee (Originally '1/4 seer'.)
• 1/2 cup Almonds (Blanched and slivered.)
• 1/2 cup Raisins
• 1/2 cup Cucumber (Peeled and grated.)
• 1/4 cup Celery leaves (Chopped. Originally '1 bunch/stalk'.)
• 1 teaspoon Ginger paste (Originally '1/4 tola'.)
• 1 clove Garlic (Minced.)
• 1 teaspoon Cumin seeds (Heaped.)
• 1 teaspoon Turmeric powder (Heaped.)
• 2 tablespoons Whole Spices (Cardamom, Cloves, Cinnamon, Star Anise) (Mixed whole spices, broken into pieces. Originally '2 tolas'.)
• 2 teaspoons Salt (Or to taste.)
• 1/2 pound Cooked Meat (Mutton, Minced Meat, Kababs, or Liver) (Choose one: Boiled mutton, cooked kheema, fried kababs, or fried liver/kidney.)
• 1 cup Coconut (Freshly grated. Originally '1 ripe coconut'.)

Instructions

1. 1Wash the rice and tuvar dal thoroughly. Boil them together in a large pot of salted water with a pinch of turmeric until they are tender but still hold their shape (al dente). Drain well and set aside.
2. 2In a large heavy-bottomed pan, heat the ghee. Add the sliced onions and fry until they turn golden brown. Add the whole spices (cardamom, cloves, cinnamon, star anise) and cumin seeds. Sauté for another minute until fragrant.
3. 3Add the ginger paste, minced garlic, and turmeric powder to the pan. Stir well. Add your choice of cooked meat (mutton, mince, kababs, or liver) and mix gently.
4. 4Lower the heat and stir in the curd, grated coconut, almonds, raisins, grated cucumber, and celery leaves. Cook for 5-10 minutes until the mixture thickens into a rich gravy.
5. 5Gently fold the cooked rice and dal into the gravy mixture until well combined. Cover the pot tightly with a lid and let it steam on very low heat (dum) for 10-15 minutes to allow the flavors to meld. Serve hot.