Nonbu kanji

Ingredients

• ½ cup raw rice, broken coarsely
• 2 tbsp moong dal
• 150 g minced mutton (optional; leave out for a vegetarian kanji)
• 1 onion and 1 tomato, chopped
• 2 green chillies, slit
• 1 tsp ginger-garlic paste
• 1 tsp fenugreek seeds
• 1-inch cinnamon, 2 cloves, 2 cardamoms
• ½ tsp turmeric
• A handful of mint and coriander leaves
• 1 cup thin coconut milk
• 6 cups water
• 2 tbsp oil and 1 tbsp ghee
• Salt to taste

Method

1. Wash the rice and dal and soak for 20 minutes.
2. Heat the oil and ghee in a pressure cooker. Fry the whole spices and fenugreek, then the onion, chillies and ginger-garlic paste.
3. Add the tomato, turmeric, mint and coriander and cook until soft. Add the mince and stir for 3–4 minutes.
4. Add the rice, dal, water and salt and pressure-cook for 5–6 whistles until very soft.
5. Stir in the coconut milk and heat gently, adding hot water for a thin, pourable porridge.
6. Serve warm with dates and fritters.