Ingredients:
- 1 cup rice (organic hand pounded rice, jeeraga samba or any short grain rice)
- 2 cups coconut milk (first pressing)
- 2 cups chopped vegetables (carrots and beans)
- 1/2 cup chopped coriander leaves
- ¼ cup moong dal
- ⅛ cup toor dal
- 4 tsp ghee
- 1 tsp ginger-garlic paste
- ½ tsp turmeric
- ¼ tsp black pepper
- 12 shallots/ small onions, cut in half
- 3 cardamom pods
- 3 cloves
- 2 slit green chillies
- 1 stick cinnamon
- 6 cups water
- Salt as per taste
Notes: In case you have extracted the coconut milk at home, feel free to substitute the 2nd & 3rd pressing milk for the corresponding quantity of water used in the cooking. It will enhance the flavour of the Kanji.
Method:
- Mix rice and dal together. Dry roast till it turns aromatic. Keep aside till it comes to room temperature. Wash and soak in water for 30 minutes.
- In a pressure cooker, heat ghee and temper whole spices (cardamom, pepper, cinnamon and cloves)
- Sauté the onions and green chillies. Add ginger & garlic paste and sauté.
- Once the onions turn translucent, add the chopped vegetables, turmeric powder & salt.
- Add the coriander leaves and sauté lightly.
- Drain the water from the soaked rice – dal. Transfer to a pressure cooker, add the measured water & pressure cook for 5 -6 whistles.
- Once it’s done, add coconut milk. Mix well. Check to see if you need to add more salt. Close the lid of the cooker to allow the flavour of the coconut milk to meld with the kanji. About 5 minutes should do.
