This is something totally new which I tried the first year of moving to Singapore. This is something I have tasted at my hubby friend’s house. They actually made chicken one. They made this vegetarian version for me (so nice of them) after that I haven’t tasted it till last year. I decided to blog the recipe not sure whether this is authentic but definitely tastier one. I have added the only carrot if you want you can add your choice of vegetables
Ingredients
Basmati – 1/2 cup
Moong dal – 3 tablespoon (washed and soaked for 1 hr)
Onion – 1 (chopped finely)
Tomatoes – 1/2 (chopped)
Mint leaves – 1/4 cup
Coriander leaves – 1/4 cup
Salt to taste
Carrot – 1/4 cup (diced)
garlic – 2-3 pods (chopped)
ginger – 1/2 inch (chopped)
Turmeric powder – 1/2 teaspoon
Ghee – 2 teaspoon
Green chilies – 3-5 (slit)
Bay leaves – 1
Cardamom – 2-3 pods
Cinnamon – 1 inch
Cloves – 2
Coconut milk – 1 cup
Method
Heat ghee in a pressure cooker. Add bay leaves, cardamom, cinnamon and green chillies. Fry till nice aroma released. Add onion, garlic, ginger and fry for a min. Add Tomatoes. Fry for another min
Add mint leaves, rice soaked moong dal. Mix well. Add water (I have used 3.5 cups), Turmeric powder and required salt
Pressure cook for at least 4 whistles. let it cool down. Once ok to open, open the lid and mash it with ladle
Add coconut milk and coriander leaves. mix well. Don’t cook for a long time after adding coconut milk. Just cook till bubble start to form. Switch it off
Serve hot
One Reply to “Ramadan Nombu Kanji Recipe – Vegetarian Nombu Kanji – Ramzan, Iftar Recipes”
comfort meal and healthy too!