NOMBU KANJI RECIPE

NOMBU KANJI 

Ingredients:

Basmati rice (ground coarsely): ¼ kg 

Moong dhal: 50gms 

Ginger garlic paste: 1tbsp 

Raw rice powder: 1 tbsp 

Cardamom and cinnamon stick: 2 pieces each of cloves, 

Sliced thinly: 2 big onions 

Chopped roughly: 2 tomatoes 

Each of mint and coriander leaves: 1 1/2tbsp 

Green chillies: 3 nos 

Each of ghee and oil: 1 tbsp 

Coconut paste: ¼ cup 

Water: 2 litres 

Salt to taste 

Method:

• Soak the rice for 10-15 mins. 
• Heat ghee and oil in a deep pan on a medium flame, add in the whole spices and let it turn red. Add in the onions, fry till translucent and add in the moong dhal and saute until it turns golden. 
• Now fry the ginger-garlic paste until the raw smell goes and add in the mint and coriander leaves, green chillies, tomatoes and sauté till tomatoes turn mushy. 
• Pour about two litres of water and let it come to a boil. Then add the soaked rice and salt to taste.
• Stir well and let it cook. Once rice is fully done add in the raw rice powder, coconut paste and let it come to a boil. 
• If the kanji is a little thick, add 1-2 glasses of warm water and adjust the salt.
• Garnish with coriander leaves and serve warm with spicy and tangy pudhina chutney.