Key Highlights
- Anjana S. is a beloved member of GetSetUp's cooking community with a passion for unique dishes.
- She shares her special Rice Moong Dal Kanji recipe, which includes an interesting twist with coconut milk.
- Anjana advises newcomers to start with simple dishes and gradually experiment in the kitchen.
njana S. is a much-loved member of the GetSetUp cooking community, originally from Trivandrum, India. She developed a love for cooking from a young age, inspired by her experiments in the kitchen with her dad.
Anjana mentioned, "My dad taught me how to cook. While my mom stuck to regular cooking, my dad was the one who tried out new things, and I assisted him." Her dad's creative cooking style sparked her own culinary passion.
Anjana enjoys trying out new flavors and creating unique dishes. She said, "I love making special and unusual dishes, not just the everyday ones." Her love for culinary experimentation has been a great source of joy for her. When she lived in the UAE for many years, she had the opportunity to share cooking ideas and learn about dishes from around the world.
One of Anjana's most beloved recipes that she shared with our community is her Rice Moong Dal Kanji. She described it as her comfort food, loved by everyone in her family. An interesting twist she adds is using coconut milk instead of just grated coconut, making this dish even more delightful.
For newcomers to cooking, Anjana has some wise advice: "Start with simple dishes that you enjoy making, and then try experimenting." We're fortunate to have such a talented, experienced, and inspiring chef like Anjana in our GetSetUp community kitchen. Don't forget to give her Rice Moong Dal Kanji recipe a try!
Recipe: Rice Moong Dal Kanji
Cooking time
45 minutes
Ingredient
1 cup (200 gms) matta rice or Kerala red rice
½ cup (100 gms) green gram beans
6 cups (1250 ml) water to cook rice & beans
3 cups (600 gms) grated coconut, to extract 1 cup (240 ml) thick coconut milk
3 cups (720 ml) of coconut milk, to extract 2 to 2½ cups thin coconut milk
Shallots, thinly sliced
1½ teaspoon roasted cumin powder (adjust as per taste)
2 teaspoon black peppercorns (optional)
2 tablespoon ghee (clarified butter)
Salt to taste
Directions
1. Heat 6 cups of water in a pressure cooker (Try to use the 5L pressure cooker).
2. Wash the rice and moong beans. Drain and keep aside.
3. Once the water begins to boil, add the rice and moong beans, and peppercorns (optional).
4. Close the pressure cooker and place the steam vent.
5. Wait for the first whistle. Then keep switching the flame between medium to low as you cook for another five whistles.
6. Switch off the heat and wait until the steam vent drops on its own.
7. While you wait, blend the grated coconut with 1 cup water and extract thick coconut milk.
8. Next, blend the coconut milk with 2 cups of water and extract thinned milk.
9. Open the pressure cooker after ensuring that the pressure has subsided.
10. Check whether the rice is cooked well.
11. Heat the rice mix.
12. Add the thinned coconut milk and salt to taste. Wait until it boils.
13. Stir in between and check the consistency of the Kanji (porridge). It should not be too thick or too watery.
14. Heat the ghee and sauté the sliced onions till light brown.
15. Once the Kanji is hot, add the think coconut milk and stir.
16. Add the sautéed onions and the roasted cumin powder and stir well.
17. Switch off the flame.
18. Don't boil the Kanji after adding thick coconut milk, or else the milk can split.
19. Check the seasoning and serve it hot with rasam or tender mango pickle or any pickle of your choice.
To join our cooking community and to share your own recipe for a feature, join our WhatsApp Group “Welcome To My Kitchen” or download our GetSetUp India App today from the Google Playstore to experience our cooking classes, experiences and more of such articles.
