Nonbu Kanji

Nonbu Kanji, south Indian recipe. In southern states - Tamil Nadu, and Kerala, Muslims break their fast with nonbu kanji, a rich, filling rice dish of porridge consistency, cooked for hours with meat and vegetables.

I like to prepare this recipe for dinner, most of the time I prefer the vegetarian version of the kanji. The quantity serves for 2 people. You can also make this kanji with chicken or mutton pieces.

Ingredients : 

• Raw Rice - 3/4 cup 
• Moong dal  - 1/4 cup 
• Cloves - 2 no 
• Bay leaf - 1 no 
• Chopped green chilly - 2 no 
• Chopped onion - 1 no 
• Chopped tomato - 1 no 
• Chopped vegetables - 1/2 cup 
• Chopped coriander leaves - 3 tsp 
• Coconut milk - 1/2 cup 
• Ginger garlic paste - 2 tsp 
• Turmeric powder - 1/4 tsp 
• Chilly powder - 1/2 tsp 

For Kanji : 

Soak raw rice and moong dal for 1/2 hour. 

1. In a pressure cooker, add 2 tsp of oil 
2. Add cloves and bay leaf 
3. Add chilly and onion, cook until golden brown 
   
4. Add ginger garlic paste and cook for 2 minutes in low flame 
5. Add tomato and cook soft 
   
6. Add the vegetables (Carrot, peas, brinjal). If you want to add chicken (Small pieces) add at this stage
7. Add turmeric powder and chilly powder cook for 3 minutes 
8. Add coriander leaves and cook 
   
9. Add soaked rice and moong dal 
10. Add 3 cup of water and cook for 5 -6 whistles 
    

Kanji will be in mushy state, remove the bay leaf and cloves 

Mash well and add coconut milk

Cook in low flame for 2 minutes and serve hot