This kanji,commonly known as nombu kanji,prepared mostly during the period of
Ramadan is a favourite to many. Sourced from the middle eastern cuisine with channa
dhal or gram dal used as a variation.
In Asian cuisine it’s the green gram dal which is opted for ,which gives a lovely flavour to
The recipe I’m going to share with you is a ‘ one pot’. if cooked .It is best to cook in a
pressure cooker to get the correct consistency easily , without hassle.
Let’s get into the recipe.
1 cup raw rice (white or red)
1/4 cup green gram dal (moong dal)
250 gm minced mutton/chicken
1 tsp ginger garlic paste
1/2 – 1 tsp chilli powder
1/2 tsp. turmeric powder
1/2 tsp garam masala powder
1/2 tsp pepper powder
1/2 tsp cummin powder
whole spices (2 cardamon,4-5 cloves,a piece of cinnamon,small piece sea moss,1/2 tsp fennel seeds)
2 green chillis chopped
few small onions
2-3 tblsp oil or ghee
1-2 cups coconut milk (optional)
salt to taste
Wash the rice and dHal and set aside.
Heat oil or ghee in a pressure cooker,add the whole spices with curry leaves.
Next add the onions,tomato,ginger garlic paste , meat and the rest of the
ingredients,except the coconut milk and saute well for few minutes .
Add 5-6 cups water or 4-5 inches above the rice level.
Cook on a medium flame for 4-5 whistles and allow steam to release on its own.
Remove lid add coconut milk and salt. Adjust the kanji to the consistency you like by
adding more hot water .Simmer for 5 minutes after adding milk and serve hot
Some like it with a dash of lemon juice,so if you are adding lemon juice add when you serve.
Variation :Vegetables like carrot,beans ,few spinach leaves ,fenugreek or methi leaves can be added .
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