Nombu Kanji / Iftar Porridge

Nombu kanji is a dish that is served at every iftar during the Ramadan month. This dish is known to be a balanced diet which is easy on the stomach. 

As this will be consumed after a long fasting time. It has some ingredients that will cool the stomach acids that have formed due to the long fasting period. 

For example, the fenugreek seeds and coconut milk is added for cooling effect. 

The nombu kanji has many different versions to it. The one I have given here is a vegetarian version. There are versions where they add the minced meat to it. It may be either chicken or mutton. 

Every mosque in south India makes these in large quantities during the month of Ramadan and during iftar, it will be served to everyone. 

I love this dish coz it has a lovely aroma which is similar to biryani but without the spiciness. I often make this for our lunch. It's a very comforting dish. 

This is the first time am making it in my instant pot and it turned out awesome as usual. 

INGREDIENTS 

SOAK

1 cup seeraga samba/short grain rice **SEE NOTE

1/2 cup moong dal

1 tsp fenugreek seeds

6 cups of water

TEMPER

2 tbsp oil

1 tsp fennel seeds 

3 cardamom 

1 small piece cinnamon 

3 small bay leaf

6 cloves

SAUTE

1 big onion chopped

4 green chilli chopped

1-inch ginger crushed

5 fat clove garlic crushed 

2 tomatoes chopped

2 cup of mixed vegetables 

FINAL

1/2 cup thick coconut milk 

1/2 cup each coriander & mint leaves

INSTANT POT METHOD 

• Wash and soak the dal, rice and fenugreek seeds in 6 cups water before the preparation.

• In the instant pot saute mode to add the oil, once hot add the whole garam masala. 

• Add the onions and chillies to the pot and let it cook till the onions are light brown. 

• Add ginger, garlic and saute it for few minutes until the raw smell goes. 

• Add chopped tomatoes and cover the pan. Let it cook until tomato is soft. 

• Add the mixed vegetables and mix well. 

• Add the soaking dal rice mixture along with the 6 cups water. 

• Add salt to taste, cover the instant pot. 

• Cancel the saute mode. Cook the mixture in pressure cook mode for 8 mins in high pressure. Let the pressure release naturally. 

• Meanwhile make the coconut milk. 

• Once the pin drops open and mixes well. The mixture should be mashed easily. 

• Add in the coconut milk and stir it. Add more water and attain the prefered consistency. 

• Sprinkle with coriander and mint leaves and give it a mix. 

• Serve hot. 

STOVETOP METHOD

• Wash and soak the dal, rice and methi seeds in 6 cups water before the preparation.

• Heat the pressure cooker and add the oil, once hot add the whole garam masala. 

• Add the onions and chillies to and let it cook till the onions are light brown. 

• Add ginger, garlic and saute it for few minutes until the raw smell goes. 

• Add chopped tomatoes and cook covered until tomato is soft. 

• Add the mixed vegetables and mix well. 

• Add the soaking dal rice mixture along with the 6 cups water. 

• Add salt to taste, close the pressure cooker. 

• Cook the mixture in high flame for 6 whistles. Let the pressure release naturally. 

• Meanwhile make the coconut milk. 

• Once the pressure is down open and mixes well. The mixture should be mashed easily. 

• Add in the coconut milk and stir it. Add more water and attain the prefered consistency. 

• Sprinkle with coriander and mint leaves and give it a mix. 

• Serve hot.

NOTE

* If using long grain rice, add it to the mixer and give it a pulse. The rice should be half broken.