NOMBU KANJI

INGREDIENTS

1/2 cup raw rice (seeraga samba rice can also be used) 1/8 cup moong dal | 1 medium-sized onion, roughly chopped 1 medium-sized tomato, roughly chopped | 1/4 cup carrot, roughly chopped | 1/4 cup mint leaves, tightly packed 1 teaspoon ginger garlic paste | 1 tablespoon coriander leaves, finely chopped | 3 cups water | 1/2 cup thin coconut milk | 1/2 cup thick coconut milk | Salt to taste

SPICE POWDERS:

1/4 teaspoon turmeric powder | 1/2 teaspoon red chilli powder | 1/4 teaspoon garam masala powder

TO TEMPER:

2 teaspoons oil | 1-inch cinnamon | 2 cloves | 1 whole cardamom | 1 green chilli

INSTRUCTIONS

Rinse 1/2 cup raw rice and 1/8 cup moong dal well, drain water, and set aside to dry for 10 minutes. Then grind them together to a coarse mixture.

Heat 2 teaspoons of oil in a pressure cooker. Add cinnamon, cloves, cardamom, and green chilli. Add ginger garlic paste and chopped onion.

Add chopped tomato, carrot, mint leaves, turmeric powder, red chilli powder, garam masala powder, and salt. Saute until tomatoes become mushy and the raw smell disappears.

Add the coarse rice and moong dal mixture to the cooker. Pour in 3 cups of water and 1/2 cup thin coconut milk. Pressure cook for 4-5 whistles.

Once the pressure releases, open the cooker and mash the mixture well. Adjust consistency by adding more water.

Stir in 1/2 cup thick coconut milk and garnish with chopped coriander leaves. Switch off the heat. Avoid boiling after adding coconut milk.

Nombu kanji is ready. Serve hot or warm.