A great recipe whether you are breaking your fast or just feel like a simple nourishing meal.
Kanji was an important food of the ancient Tamilian people. They used to prepare it with khambu, or pearl millet (bajra). Interestingly, it is also been a traditional Chinese food for the past 1000-odd years and according to some texts Emperor Huangdi was first to cook millet kanji. The British made it popular as conjee. They never did get our pronunciation!
Preparation Time
30 Min
Cooking Time
15 Min
Serves
Serves 2
Ingredients
You can also make this with: more vegetables; a meat mince; a mix up 2-3 dals. Be creative!
¼ cup organic moong dal
½ an onion, chopped fine
½ a tomato, chopped
½ tsp ginger garlic paste
1 green chilli, chopped
½ cup soaked organic foxtail or pearl millet (thinai or bajra)
For tempering:
1 tsp desi ghee
1 clove
1/2 inch cinnamon
1/2 tsp organic fenugreek seeds
To garnish
Freshly grated coconut or carrot
Coriander leaves, finely chopped
2-3 cups water
Salt to taste
Method
- Grind the millet roughly in the mixer for a minute. Spread it out on a plate to dry a bit.
- Heat the ghee in a pressure cooker.
- Temper with clove, cinnamon and fenugreek seeds
- Add the moong dal and fry for a few minutes
- Add in the onion, tomato, ginger garlic paste and the green chilly.
- Add millet, water and pressure cook for 3-4 whistles.
- Add salt to taste.
- Garnish with coconut, carrot and coriander leaves.
Eat fresh and hot.
Pristine Pro Tips:
- Spicy food irritates an empty stomach. Go easy on spices for iftar, or if your stomach is sensitive.
- Go light on salt, it makes you thirsty.
- Temper with fenugreek seeds, as they help cool the body
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