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.
Thick bottomed big pot or pressure cooker or electric pressure cooker like instant pot
Stage 1 - Cook all together in the cooker or a pot
3/4CupRaw RiceAbout 170 grams. Washed and drained. Use broken rice if you cannot find it in markets.
1/4CupYellow Lentils/Moong DalAbout 50 grams. Washed and drained. Use Red lentils - Masoor Dal optionally.
3-4Whole Green Chilli
5-6SprigFresh Coriander LeavesWashed and Chopped
5-6SprigMint leavesWashed and Chopped
3-4ClovesGarlicPeeled and cut into pieces
1tspGhee/Clarified ButterUse Oil if no ghee
1tspSaltAdjust as needed
4CupsWaterUse the same measuring cup for rice, lentils and water
Stage 2 - Add and boil For 5 minutes
1/2CupCoconut MilkOr ground fresh coconut
2-3CupsWaterAdjust as needed for consistency
1/2tspSaltAdjust as needed
Stage 3 - Tempering
1 tspGinger Garlic Paste
1-2SmallWhole cinnamon bark pieces
2tspGhee/Clarified butterOr Oil or Use a teaspoon of both if needed.
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.
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.
Keyword Best Recipes, Cooking made easy, Easy Cooking, Iftar Recipies, Instant Pot, Nombu Kanji, Ramadan Special