SAAMAI (LITTLE MILLET PORRIDGE) NOMBU KANJI

                           NOMBU KANJI

Ingredients:
Saamai-1 cup
Moong dal-1/4 cup
Onion-1 medium(thinly sliced)
Tomato-1 small (cut into medium cubes)
Green chillies-2
Ginger garlic paste-1 tsp full
Mint and coriander leaves-1 handful
Coconut milk-1/2 cup
Oil- 2 tsp
Salt- to taste
Lemon juice-2 tsp

For Tempering:
Cardamom-1
Cloves-2
Cinnamon-1 inch
Cumin seeds-1 tsp
Fenugreek seeds- 1 tsp

Method:

WASH AND SOAK MILLET AND DAL FOR 10-15 MINS.
          

1.In a pressure cooker,add oil and add all items under tempering.
2.Leave till nice aroma comes from it.
3.Now add ginger garlic paste,green chillies and saute well.
           

4.Add onion and tomato to it and cook well.

          

5.Add soaked millet and moong dal and saute.
         

6.Add 4 cups of water,mint,coriander leaves,lemon juice,salt and let it boil.
         
7.Now close the lid and cook for 1 whistle.
8.Open and add coconut milk and extra water to required thickness and let it boil.
         

9.Serve hot with vada,bajji.
          

Note:
1.Millet can be cooked in open vessel too.
2.The same recipe can be done with broken rice.
3.Make kanji to medium thickness.Not so watery or not too thick.