Name: Noonbu Kanji..(Ramadan Special Porridge) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: Basmati rice 1 cup; Yellow split lentils 1/2 cup; Mutton mince 150 gms; Curd 1/2 cup; Carrot grated 1/2 cup; Tomato chopped large 1; Onion chopped large 1; Salt to taste; red chilly powder 1 tbsp; Green chilies 2 to 3; Ginger garlic paste 1 tbsp; Whole garam masala like cinnamon stick 2, cardamom pods 3, bay leaf 1 and cloves 3 to 4; Coriander leaves chopped a handful; Ghee 3 tbsp; Coconut milk 1/2 cup

ABOUT Noonbu Kanji..(Ramadan Special Porridge) RECIPE

This is a special porridge from South India, served mostly at Iftar parties with urad dal fritters. The consistency of this kanji is a little bit thinner when compared to Haleem, another most popular Ramadan dish from Hyderabad. However, it can be eaten on its own too as this dish has meat, rice and yellow split lentils (Dhuli Moong dal). It is a must have a dish in Ramadan in South India. It is so very yummy and energizing too and hence the perfect one to be taken after a day long fast. It can also be eaten along with pakoras, bhajis, dal vada or any other fried items of your choice. It is made on an everyday basis in Ramadan in South India and is relished widely across the states of Kerala and Chennai. It is the traditional dish and hence the proper name in English cannot be given but on a general note, it can be referred to as rice and lentil gruel.

Ingredients Serving: 3

Basmati rice 1 cup
Yellow split lentils 1/2 cup
Mutton mince 150 gms
Curd 1/2 cup
Carrot grated 1/2 cup
Tomato chopped large 1
Onion chopped large 1
Salt to taste
red chilly powder 1 tbsp
Green chilies 2 to 3
Ginger garlic paste 1 tbsp
Whole garam masala like cinnamon stick 2, cardamom pods 3, bay leaf 1 and cloves 3 to 4
Coriander leaves chopped a handful
Ghee 3 tbsp
Coconut milk 1/2 cup

Instructions

Wash and soak the dal and the rice.
It is preferable if rice is ground a bit coarsely in the grinder before soaking.
In a cooker, heat the ghee and add the whole garam masalas.
Then add the thinly sliced onions and the ginger garlic paste and the mutton mince.
Saute it for five minutes until the raw smell goes.
The flame should be low.
Add the chopped tomato and all the rest of the ingredients including the curd and the coconut milk.
Simmer for 5 mins until done.
Now finally add the dal and the rice along with 5 cups of water.
Pressure cook for 7 to 8 whistles or little more until done.
Wait for the pressure to settle down before removing the lid.
Garnish with lots of coriander and serve hot.
It can be served on its own or with any fried items of your family's liking.

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