Ramadan Nombu Kanji/Rice Porridge
A ramadan special porridge made with rice, lentils and other vegetables that is simple to prepare, very delicious and healthy. Make this not only during Ramadan month, but include in your usual menu of breakfast.
Equipment
- Thick bottomed big pot or pressure cooker or electric pressure cooker like instant pot
Ingredients
Stage 1 - Cook all together in the cooker or a pot
- 3/4 Cup Raw Rice About 170 grams. Washed and drained. Use broken rice if you cannot find it in markets.
- 1/4 Cup Yellow Lentils/Moong Dal About 50 grams. Washed and drained. Use Red lentils - Masoor Dal optionally.
- 1 tsp Fenugreek seeds
- 1 Large Onion Sliced
- 1/2 Small Tomato Chopped
- 3-4 Whole Green Chilli
- 5-6 Sprig Fresh Coriander Leaves Washed and Chopped
- 5-6 Sprig Mint leaves Washed and Chopped
- 3-4 Cloves Garlic Peeled and cut into pieces
- 1 tsp Ghee/Clarified Butter Use Oil if no ghee
- 1 tsp Salt Adjust as needed
- 1/4 tsp Turmeric Powder Optional
- 4 Cups Water Use the same measuring cup for rice, lentils and water
Stage 2 - Add and boil For 5 minutes
- 1/2 Cup Coconut Milk Or ground fresh coconut
- 2-3 Cups Water Adjust as needed for consistency
- 1/2 tsp Salt Adjust as needed
Stage 3 - Tempering
- 1 Small Onion Sliced
- 1 tsp Ginger Garlic Paste
- 1-2 Small Whole cinnamon bark pieces
- 1-2 Whole Cloves
- 2 tsp Ghee/Clarified butter Or Oil or Use a teaspoon of both if needed.
Instructions
- Stage - 1 : Add all ingredients in the stage 1 together in a thick bottomed deep pan or pressure cooker or instant pot.
- If cooking in instant pot, set pressure seal and set rice mode. Relax. If in pressure cooker, cook for 4-5 whistles. If in slow cooking, in a pan or big vessel cook until the porridge consistency is achieved. Add water to the pan if the water level reduces while slow cooking.
- Once the ingredients are cooked and the pressure is vented[If using pressure cooker], SLIGHTLY mash the cooked rice and lentils with vegetables. DO NOT OVER MASH.
- Stage 2: Add the coconut milk, water as needed and salt to adjust.
- Cook in low flame, for about 5-10 minutes until the kanji mix just come to boil. Use the same pan or cooker or instant pot[Saute mode] for this step. Mix with a ladle if you fee like it is getting stuck to the bottom.
- Stage 3: In a frying pan heat ghee/oil, add the whole spices, onion slices and ginger garlic paste.
- Fry until the onion is golden brown in color.
- Pour the fried onion, spices and all together to the kanji.
- The Ramadan Nonbu Kanji/Rice Porridge is ready.
- Serve warm with Mint Chutney and Masal Vadai.
Notes
- Use the same cup to measure water, rice and lentils.
- Use ghee or oil as per preference. Ghee gives the flavor and the aroma for the kanji, though.
- Adjust water and salt as needed.