Nombu Kanji

Nombu Kanji is a traditional South Indian, nourishing porridge made during Ramadan to break the fast. Slow-cooked with rice, lentils, meat, coconut, and aromatic spices, this dish is light, comforting, and full of flavor—perfect to soothe the stomach after a long day of fasting.

Info

• Prep Time: 15 minutes
• Cooking Time: 45–50 minutes
• Servings: 4–5 people

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Ingredients

• Cooking oil – 1 tablespoon
• Ghee – 1 tablespoon (plus extra for finishing)
• Whole garam masala – 1 small mix (cinnamon, cardamom, cloves)
• Fenugreek seeds – 1/2 teaspoon
• Garlic cloves – 5 pods, crushed
• Shallots – 5 pods, sliced
• Onion – 1 large, thinly sliced
• Tomato – 1 medium, chopped
• Green chilies – 3, slit
• Mint leaves – a handful
• Coriander leaves – a handful (plus extra for garnish)
• Ginger-garlic paste – 1 tablespoon
• Mutton keema (minced meat) – 100 grams
• Salt – to taste
• Soaked rice – 250 grams
• Moong dal (yellow lentils) – 25 grams, soaked
• Coconut paste – 3 tablespoons
• Water – 5 cups

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Procedure

1. Heat oil and ghee in a pressure cooker.
2. Add whole garam masala, fenugreek seeds, garlic, shallots, sliced onion, tomatoes, green chilies, mint, and coriander leaves. Sauté lightly.
3. Add ginger-garlic paste, mutton keema, and salt. Fry until the keema is lightly browned.
4. Add soaked rice and moong dal. Fry everything together for 5–10 minutes.
5. Pour in 5 cups of water and adjust salt as needed. Bring to a boil.
6. Close the pressure cooker lid and cook for 4–5 whistles.
7. After releasing the pressure, open the lid and add coconut paste, additional coriander leaves, and a spoonful of ghee.
8. Add a little water if needed and bring it to a gentle boil.
9. Serve hot, optionally with crispy crackers or papad on the side.

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Notes

• You can substitute mutton keema with chicken or make it vegetarian by skipping meat.
• Adjust spice levels to taste by adding more green chilies or ginger.
• This dish is best served fresh and warm.