Name: Rice Kanji with Ghee, Cumin & Ginger · Payar
Yield: 4 servings
Ingredients: Rice, Kerala red matta (raw) — ½ cup red matta (or njavara/basmati) (100 g); Water — 5 cups (1200 ml); Rock salt (sendha namak) — ½ tsp (3 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Ginger, fresh — 2 tsp grated (10 g); Moong, whole green — ¼ cup whole moong (payar), soaked (50 g); Coconut, fresh grated — 1½ tbsp grated (15 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 5 leaves (1 g)

Serves: 4
Portion: 300 ml kanji + 2 tbsp payar
Time: Cook 45 min
Texture: Thin porridge
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Tridoshic; restorative

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Rice, Kerala red matta (raw)	½ cup red matta (or njavara/basmati)	100 g	500 g
Water	5 cups	1200 ml	6000 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Ginger, fresh	2 tsp grated	10 g	50 g
Moong, whole green	¼ cup whole moong (payar), soaked	50 g	250 g
Coconut, fresh grated	1½ tbsp grated	15 g	75 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	5 leaves	1 g	5 g

Method

How to cook it

Step 1: Wash rice; boil in 1200 ml water, open pot, 35–40 minutes (or 5 whistles) until grains burst and the liquid is starchy.
Step 2: Add salt; temper with ghee, cumin and ginger.
Step 3: Payar: pressure-cook soaked whole moong 5 whistles until soft.
Step 4: Temper payar with a few drops of ghee, mustard and curry leaves; stir in coconut.
Step 5: Serve kanji in a bowl with payar alongside.