Ramadan Nombu kanji recipe
Healthy Ramadan Nombu kanji recipe with Oats
Ginger garlic paste
small cinnamon stick
Red chili powder
Salt as needed
Mint leaves few
Coriander leaves few
thick coconut milk
Soak the moong dal in warm water for 10 mins
In a pan add oil and add bay leaf, cinnamon, cloves and 1 green chili, mint leaves, and 1 chopped onions.
Add a little salt and cook till the onions become translucent.
Add the ginger garlic paste and cook in medium flame for 2 minutes.
Once done add finely chopped tomatoes and cook for 2 minutes.
Add the finely chopped carrots to this now and cook for a minute.
Add in the red chili powder, garam masala, and turmeric powder.
Mix well and add the Oats and soaked moong dal.
Add 2.5 cups of water to this and add a little salt.
Let this boil and get cooked well. Add a little more water if you want to get the right consistency.
Once it completely done switch off the flame and add coconut milk. I used store-bought light coconut milk.
If you don’t have coconut milk you can add a few grated coconut.
Garnish with coriander leaves.
If you are making with rice wash the rice and spread it on a clean towel.
Once the moisture is absorbed completely pulse it a few times in the mixie.
This will give a semi-broken rice, we call this as noi or kurunai.
Washing and drying process ensures even pulsing of the rice.
You can pressure cook it for 2-3 whistles while making with rice.
You can replace millets or quinoa instead of oats for making Ramadan nombu kanji.