Rice Kanji

Ingredients

• 1 cup rice
• ¼ cup green gram (moong dal)
• 5 cups water
• 1 tsp cumin (jeera) seeds
• Salt to taste

Method

1. Heat the water in a vessel. Add the rice and green gram and allow it to boil. It should cook until soft enough to mash.
2. Add the cumin seeds.
3. Keep stirring occasionally. Add the salt when the mixture is half cooked. When the mixture thickens, turn off the heat.
4. Serve the kanji as a base to the poriyal, sundal, and chutney.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).