Ingredients
Raw Rice – 1 ½ Kg
Moong Dal – 200g
Fenugreek – 2g
Ginger – 100gms
Garlic – 100gms
Cinnamon, Cardamom & Cloves – 5 Gms
Ghee – 50gms
Tomatoes – 200gms
Green chillies – 3g
Coriander leaves – 50gms
Small Onions – 250 gms
Coconut – 01nr
Cumin Seeds – 2g
Preparation Method
1. Make ginger and garlic paste out of ½ of the quantity of each
2. Chop small onions, tomatoes, coriander leaves and remaining 50gms of ginger. Slit greenchillies.
3. Take coconut milk, keep aside this coconut residue after take the milk.
4. Boil four litres of water in a vessel, once the water is boiled add the rinsed raw rice and moong dal in it.
5. Along with raw rice and moong dal, add chopped small onions, tomatoes, ginger, cinnamon, cardamom, cloves, whole garlic, ginger & garlic paste, cumin seeds, fenugreek seeds and slitted greenchillies. Stir it all around.
6. Allow the rice and moong dal to cook well. Once it reaches porridge consistency, add coconut milk and the coconut residue which is the one after taking out coconut milk. Just stir and keep it in slow fire for a minute.
7. Add fine chopped coriander leaves at the end.
NOTE
At the time of serving Nombhu Kanji, you also add few pieces of chopped seedless chopped dates that too highlight the taste of Nombhu Kanji.
