This recipe was re-discovered by our famous chef from Nagpur, Shri Vishnu Manohar ji, on his channel - Masteer Recipes
Analyzing it, it is clear that he has presented a very simplified version of this recipe. The original recipe is pretty elaborate and slightly different.
Marathi Version - विश्वामित्री खिचडी
I have created the recipe shared by Vishnu ji and really loved the output. I am eager to try out the original elaborate recipe. Sharing the English version below.
Vishwamitri Khichdi
Finely chop 250g (pav-sher) of onions and fry them in a tablespoon of ghee until golden brown; set aside. In the same ghee, add the chopped cloves of two bulbs of garlic, half a teaspoon of fenugreek seeds (methi), four small sprigs of curry leaves, and 12 pieces of green and dry chilies for tempering.
[My Note - Add the vegetables at this point and stir fry.]
Add rice (1kg) (washed in a flat cup/vessel) and half a cup of fresh ground coconut paste [note: ole watan usually implies fresh coconut masala], and sauté in the ghee. Then, add 10g of ginger juice, salt to taste, and (twice the volume of rice) water, and cook until the rice is tender (soft enough to be mashed by finger).
Once the rice is cooked, add half a cup of coconut milk (or coconut extract) and juice of 1–1.5 lemons cover the lid, and place some hot embers on the lid for a few minutes on low heat. Before serving, remove the curry leaf sprigs, mix in the fried onions, and serve.
Vegetables - If peas are unavailable, you can peel and dice potatoes into 1/4-inch cubes, or use French beans, large purple cluster beans (gawar), cauliflower florets, pointed gourd (parwal), or ridge gourd (dodka).
Modern Measurement Notes:
Pav-sher (पावशेर): Traditionally 1/4 of a "sher." In modern metric terms, this is approximately 250 grams.
Ek Tola (एक तोळा): Historically, a tola is equivalent to 10 grams.
Sapat Tipari (सपाट टिपरी): A traditional measuring vessel/cup. You can use a standard kitchen measuring cup.
Ole Watan (ओले वाटन): This refers to a wet paste, typically made from fresh grated coconut, green chilies, and coriander.
Kavadi chi Soy / Limbacha Ras: These terms refer to traditional methods of extracting coconut milk or citrus juice; the translation reflects the culinary intent of adding these liquids at the end for flavor and aroma.
Embers (निखारे): The instruction to put embers on the lid is a traditional technique known as dum cooking, which provides heat from the top. You can replicate this by using a heavy-bottomed pan and turning the heat to the lowest setting.
Methi - Vishnuji mentions adding methi leaves at the end. However original recipe does not mention this. But its an amazing twist.
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