Rice Kanji
A warm, comforting South Indian rice and lentil porridge, gently spiced with ginger and cumin. This simple, nourishing dish is perfect for a light meal or when you're feeling under the weather, offering hydration and easy-to-digest nutrients.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Rice and Dal
- b.In a bowl, combine the short-grain rice and moong dal. Rinse them together under cool running water 3-4 times, until the water runs clear.
- c.Soaking is optional, but for a creamier texture, soak the rinsed rice and dal in water for 20-30 minutes. Drain thoroughly before cooking.
- 2
Step 2
- a.Pressure Cook the Kanji
- b.Transfer the drained rice and dal to a 3-liter pressure cooker.
- c.Add 4 cups of water, the grated ginger, minced garlic, turmeric powder, and 1/2 tsp of salt. Stir well to combine.
- d.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or approximately 15 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This takes about 10-15 minutes and ensures the grains are perfectly soft.
- 3
Step 3
- a.Mash and Adjust Consistency
- b.Once the pressure has fully released, carefully open the cooker. The mixture should be very soft and mushy.
- c.Using a sturdy whisk or the back of a ladle, vigorously mix and mash the cooked rice and dal against the sides of the pot until you achieve a smooth, porridge-like consistency.
- d.Check the consistency. If it's too thick for your liking, stir in 1/2 to 1 cup of hot water until it reaches the desired soupy texture. Simmer for 2-3 minutes if you add water.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the ghee over medium heat.
- c.Once the ghee is hot, add the mustard seeds and wait for them to splutter and pop, which should take about 30 seconds.
- d.Immediately add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds are fragrant and slightly browned. Be careful not to burn them.
- 5
Step 5
- a.Combine and Serve
- b.Pour the hot tempering directly into the cooked kanji and stir well to incorporate the flavors.
- c.Add the remaining 1/2 tsp of salt (or to taste) and the freshly ground black pepper. Mix everything together.
- d.Serve the Rice Kanji hot in bowls, garnished with an extra pinch of black pepper if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, use short-grain rice like Sona Masuri or Ponni as it breaks down more easily.
- 2Don't skip mashing the kanji after cooking; it's the key step to achieving the authentic, smooth consistency.
- 3If making this for someone who is sick, you can omit the tempering and simply serve with a dollop of ghee and a pinch of black pepper.
- 4Kanji thickens as it cools. Always use hot water to adjust the consistency when reheating to prevent lumps.
- 5For added nutrition, you can add finely chopped vegetables like carrots or beans along with the rice and dal in the pressure cooker.
Adapt it for your goals.
Vegetable Kanji
Add 1/2 cup of finely chopped mixed vegetables like carrots, green beans, and peas to the pressure cooker along with the rice and dal.
Coconut Milk KanjiCoconut Milk Kanji
For a richer, creamier flavor, stir in 1/2 cup of thin coconut milk at the end, after mashing. Gently heat through but do not boil.
Different GrainsDifferent Grains
Replace the white rice with broken wheat (dalia), millet, or quinoa for a different nutritional profile. Adjust cooking time and water as needed.
Spicier VersionSpicier Version
Add one slit green chili along with the ginger and garlic, and a pinch of red chili powder to the tempering for extra heat.
Why this is on our healthy list.
Easy to Digest
The soft, overcooked consistency of rice and lentils makes this dish extremely gentle on the digestive system, ideal for recovery from illness, for children, or for a light meal.
Hydrating and Nourishing
With its high water content, kanji is an excellent way to stay hydrated. It provides a balanced mix of carbohydrates and plant-based protein for sustained energy.
Boosts Immunity
The inclusion of ginger, garlic, turmeric, and black pepper provides powerful anti-inflammatory and antioxidant properties that can help support the immune system.
Frequently asked questions
One serving of Rice Kanji (approximately 1.5 cups) contains about 180-220 calories, depending on the amount of ghee used. It is a light and low-calorie meal.