Ganji (Kanji – Rice Porridge)

So this is a lot like Khichidi (wet Khichidi) a mix of rice and dal. It’s easy to digest and can be made spicy or not based on your individual preference.

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Ingredients:
2 tbs Oil
1/4 tsp Cumin Seeds
2-3 Bay Leaves
3 Cloves
4-6 Peppercorns
1 Cinnamon Stick
1/2 an Onion chopped (you can use a whole)
1-2 Tomatoes chopped
2 Green Chilies
1 cup Minced Meat (Optional)
1/2 tsp Ginger and Garlic Paste (if you are using meat add 1 tsp)
1 cup Rice
1/2 cup Moong Dal (Golden Gram Lentil)
1/4 tsp of Red Chili Powder
1/4 tsp of Turmeric Powder
1/4 tsp of Cumin Powder
1/4 tsp of Coriander Powder
5-6 cups of Water
Salt to taste
1 tbs of Lemon Juice
A pinch of Kasoori Methi (Fenugreek Leaves)
Mint leaves and Cilantro leaves for Garnish

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Method:
In a Pressure Cooker add the Oil, Cumin Seeds, Bay Leaves, Peppercorn, Cloves and the Cinnamon Stick.
Once the seeds start sputtering add the chopped Onions fry till Golden brown.
Add the chopped tomatoes and cook till they become soft.
Add the Green Chilies and Ginger, Garlic paste.
Cook for a minute.
Add the meat now if using and let it cook for a few minutes.
Add the rice and dal and mix well.
Add the spices (Red Chili, Turmeric, Cumin and Coriander powder).
Cook for a few minute while stirring as you don’t want the rice to get stuck on the bottom.
Add 3 cups of water and salt.
Close the pressure cooker lid and cook on high for 3 whistles.
Lower the flame to low and set aside for 5-10 minutes.
Turn off flame and let the steam escape on its own.
When you open the pressure cooker lid the rice dal mix will be done.

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Mix it will to make it pasty.
Add another 2-3 cups of water as per your desire.
Extra salt.
Crush the Kasoori Methi in your palms and add it.
Add the lemon juice.
Mix well and bring to boil.
Garnish with Mint leaves and Cilantro leaves.
Serve hot in a bowl with side item.

I like to add a spoon of Mint Chutney to my dish before eating as it gives it a nice kick in flavor. I find it too bland without it.

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