Kerala Kanji Payar Recipe | Rice & Green Gram Porridge

Ingredients

• 1 cup Red matta rice (or any raw rice of your choice)
• 1 cup Green Moong Dal (Whole)
• 1/2 cup Fresh coconut grated
• 2 cloves Garlic
• 1 teaspoon Cumin seeds (Jeera)
• 1 Green Chilli finely chopped
• 1/2 teaspoon Turmeric powder (Haldi)
• 2 sprig Curry leaves
• Salt to taste
• 4 Papad
• 1 tablespoon Coconut Oil
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 2 Pearl onions (Sambar Onions) finely chopped
• 2 Dry Red Chillies

Steps

1. To begin making the Kanji Payar Recipe, get all the ingredients ready for easy cooking.
2. The first step is to prepare the Rice Kanji. Rinse the rice thoroughly under running water to remove any excess starch.
3. In a pressure cooker, combine the washed rice with 4 cups of water and add salt to taste.
4. Pressure cook on high heat for 6-7 whistles; then reduce the heat to low and cook for 15 more minutes. After 15 minutes, turn off the heat and let the pressure release naturally.
5. Once the cooker is safe to open, check the consistency of the rice. If it’s too thick, stir in a little warm water to reach a porridge-like texture. Keep the Kanji warm until serving. A dollop of ghee on top can be added for extra richness.
6. Next is to cook the Green Moong Dal (Payar) and make the thoran.
7. Rinse the green moong dal and place it in a pressure cooker with 2 cups of water and a little salt.
8. Pressure cook for 4-5 whistles on medium heat. Allow the pressure to release naturally. If there’s any excess water after cooking, cook it off on low flame to get a dry mixture.
9. To make the Coconut Spice Mixture (thoran mixture)
10. In a blender or mixer, coarsely grind the grated coconut, garlic, cumin seeds, green chilli, and turmeric powder. Avoid adding extra water; you want a coarse texture.
11. Transfer the cooked dal to a pan. Add the coconut mixture and a few fresh curry leaves, gently mixing everything together.
12. Cook on low heat for a couple of minutes, allowing the flavors to blend.
13. For tempering (Optional but Recommended for Authentic Flavor); in a small tempering pan, heat the coconut oil on medium heat.
14. Add mustard seeds; when they begin to splutter, add the dry red chilies, finely chopped shallots, and a few more curry leaves if you like. Sauté until the shallots turn lightly golden.
15. Pour this fragrant tempering over the moong dal and coconut mixture. Gently stir to incorporate. Check the salt and adjust according to taste.
16. Roast or fry the papad on low flame until crisp, following the instructions on the papad packet (roasting is healthier while frying provides more crunch).
17. To assemble and serve, ladle the hot Kanji (rice porridge) into a serving bowl. Place a portion of Payar Thoran (the moong dal mixture) on the side or on top. Drizzle some ghee if desired and adjust salt as needed.
18. Serve with crispy papad on the side and enjoy this comforting Kerala Kanji Payar recipe.
19. For an even more authentic meal, you can serve it alongside with Tomato Garlic Chutney Recipe, Kerala Vendakka Thoran and Elai Vadam Recipe.