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A warm, comforting, and easily digestible rice porridge. This simple Indian-style congee, often called Kanji, is lightly spiced with ginger and cumin, making it perfect for a light meal or when you're feeling under the weather.
Prepare the Grains: In a medium bowl, combine the rice and moong dal. Rinse them under cold running water 3-4 times until the water runs mostly clear. Soak in fresh water for at least 30 minutes, then drain completely.
Begin Cooking: In a large, heavy-bottomed pot or Dutch oven, add the drained rice and dal, 8 cups of water, grated ginger, minced garlic, slit green chilli (if using), turmeric powder, and salt. Stir to combine.
Simmer the Congee: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid placed slightly ajar to allow steam to escape, and let it simmer for 35-40 minutes. Stir every 5-7 minutes to prevent sticking. The congee is ready when the rice and dal have completely broken down and the mixture has a creamy, porridge-like consistency.
Prepare the Tempering (Tadka): While the congee is in its final 5 minutes of simmering, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat.
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A warm, comforting, and easily digestible rice porridge. This simple Indian-style congee, often called Kanji, is lightly spiced with ginger and cumin, making it perfect for a light meal or when you're feeling under the weather.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 219.69 calories per serving with 6.08g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
Combine and Serve: Pour the hot tempering directly over the cooked congee and mix well to incorporate the flavors. Check for seasoning and add more salt if needed. If the congee is too thick for your liking, stir in a little hot water to reach your desired consistency. Garnish with fresh coriander leaves and serve immediately.
Add finely chopped vegetables like carrots, beans, and peas along with the rice and dal to make it more nutritious.
For a richer, South Indian flavor, stir in 1/2 cup of coconut milk during the last 5 minutes of cooking.
Add small, boneless chicken pieces along with the rice and cook until the chicken is tender. Use chicken broth instead of water for a deeper flavor.
Substitute rice with broken wheat (dalia), millets, or quinoa for a different nutritional profile and texture.
The slow-cooking process breaks down the starches in the rice, making it extremely easy to digest. It's a go-to food for an upset stomach, providing nourishment without stressing the digestive system.
With its high water content, congee is an excellent way to hydrate the body. It's particularly beneficial during illness or for rehydration after exercise.
Ingredients like ginger and turmeric are renowned for their natural anti-inflammatory and antioxidant compounds, which can help reduce inflammation and boost immunity.
This warm porridge is a classic comfort food. It's light on calories but satisfying, making it a perfect meal for weight management or a light dinner.
Yes, it is very healthy. It's light, easily digestible, and hydrating, making it excellent for gut health, recovery from illness, or as a comforting meal. The addition of dal adds protein, and spices like ginger and turmeric offer anti-inflammatory benefits.
One serving of this congee (approximately 1.5 cups) contains around 180-220 calories, making it a light and low-calorie meal option.
Absolutely. You can make it with just rice. The moong dal is added for extra protein, creaminess, and nutritional value, but the dish is traditionally made with just rice as well.
To make this congee vegan, simply substitute the ghee with a neutral vegetable oil, coconut oil, or sesame oil for the tempering.
Yes, you can freeze congee in airtight containers for up to a month. The texture may become slightly thicker upon thawing. Reheat it on the stovetop with an added splash of water or broth to restore its soupy consistency.