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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.
Prepare Rice and Dal
Pressure Cook the Kanji
Mash and Adjust Consistency
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 168.66 calories per serving with 5.05g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
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.
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.
Replace the white rice with broken wheat (dalia), millet, or quinoa for a different nutritional profile. Adjust cooking time and water as needed.
Add one slit green chili along with the ginger and garlic, and a pinch of red chili powder to the tempering for extra heat.
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.
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.
The inclusion of ginger, garlic, turmeric, and black pepper provides powerful anti-inflammatory and antioxidant properties that can help support the immune system.
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.
Yes, Rice Kanji is very healthy. It is light on the stomach, easy to digest, and hydrating. The combination of rice and dal provides a good balance of carbohydrates and protein, while spices like ginger, garlic, and turmeric offer anti-inflammatory benefits.
Absolutely. You can cook it in a heavy-bottomed pot on the stovetop. It will take longer, about 40-50 minutes, and you may need to add more water. Stir occasionally to prevent sticking and cook until the rice and dal are completely mushy.
Store leftover kanji in an airtight container in the refrigerator for up to 2-3 days. It will thicken considerably when cold. To reheat, transfer it to a pot, add a splash of hot water, and stir continuously over medium heat until it's smooth and heated through.
Yes, this recipe is easily made vegan. Simply substitute the ghee with a neutral oil like coconut oil or sunflower oil for the tempering.
Rice Kanji is a complete meal on its own, but it pairs wonderfully with a side of Indian pickle (achar), roasted papad, or a simple vegetable stir-fry (poriyal).