Nonbu kanji

Name: Nonbu kanji
Total time: 2100 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3/4 cup Rice; 4-5 tbsp Moong Dal; 10 Small Onions; 1 Tomato; 1 Carrot; 3 small Green chillies; 1/4 cup Coriander leaves; 1/4 cup Mint leaves; few Curry leaves; 2 tbsp Oil; 1/2 inch Cinnamon; 2 cloves; 2 Cardamoms; 1/4 tsp Fenugreek; 1 tbsp Ginger Garlic paste; 1/4 tsp Turmeric powder; 1/2 tsp Red Chilli powder; 1/4 tsp Garam Masala powder; 1 pinch Hing; 5 cups Water; as per taste Salt; 1/4 cup Grated Coconut; 1/2 tsp Cumin seeds

Fathima Beevi @cook_16598035

Trivandrum

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Fathima Beevi @cook_16598035

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Ingredients

35 mins

5 servings

3/4 cupRice
4-5 tbspMoong Dal
10Small Onions
1Tomato
1Carrot
3 smallGreen chillies
1/4 cupCoriander leaves
1/4 cupMint leaves
fewCurry leaves
2 tbspOil
1/2 inchCinnamon
2cloves
2Cardamoms
1/4 tspFenugreek
1 tbspGinger Garlic paste
1/4 tspTurmeric powder
1/2 tspRed Chilli powder
1/4 tspGaram Masala powder
1 pinchHing
5 cupsWater
as per tasteSalt
1/4 cupGrated Coconut
1/2 tspCumin seeds

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Steps

35 mins

1

Chop the onion, tomato, carrot, coriander and mint leaves. Slit the green chillies.
In mixer jar broke the rice and moong dal together.
Grind coconut and cumin (1/4tsp)as fine paste. Add water if required.
2

Heat oil in a pressure cooker add the cumin, cinnamon, cloves, fenugreek and cardamom.
3

Add ginger-garlic paste and onions fry till onions turn transparent.
4

Then add tomato, chillies, carrot, mint leaves, curry leaves and coriander leaves.
5

Saute it for sometime and then add the broken rice dal and 5 cups of water.
6

Pressure cook for 4 whistles.
7

Once pressure releases, open and mix it well.
8

Then add the coconut paste and mix well. If it is too thick then add more water and heat in medium flame for another 5 mins.
9

Garnish with coriander leaves.