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| Ramadan Nombu Kanji |
Tempering ingredients
Ghee - 2 tsp
Cinnamon - a small piece
Cloves - 3
Cardamom - 1
Other ingredients
Rice - 1/4 cup
Yellow moongh dal - 3 tbsp
Water - 4 cups
( add more or less according to the thickness you want)
Coconut milk - 1/2 cup
Chopped onion - a handful
Chopped tomato - 1 small
Chopped carrots a handful
Ginger/Garlic paste - 1 tsp
Chopped green chilies - 1
Chopped mint leaves - 1 tsp
Chopped coriander leaves - 1 tsp ( for garnish)
Curry leaves few
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Garam masala - 1/4 tsp
Method
Heat a pressure cooker pour ghee add the spices and sauté.
Add the remaining ingredients one by one and sauté till light brown.
Add the rice moongh dal mixture add the spice powders pour water and pressure cook till soft.
Remove lid once pressure is released and pour the coconut milk, give a boil and switch off the stove.
Garnish with coriander leaves and serve hot.
Note:
a) Meat eater can add finely chopped or minced chicken.
b) Instead of coconut milk you can add grated coconut.
c) Adding fennel seeds are optional in this recipe.
d) Usually obly carrots are used, if you like add beans and peas.
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