Rice Porridge with Moong Dal Bhaji (Kerala Style)

Ingredients:-
For rice porridge ('Kanji')

1. 1 cup long-grain rice
2. 4 cups water
3. Salt, pepper to taste

For moong dal bhaji ('Cheru payar kootan')

1. 1 cup moong dal (Green gram)
2. 1 medium sized red onion, chopped
3. 1 medium sized tomato, chopped
4. 1 tbsp chopped garlic
5. 1 tbsp chopped ginger
6. 1 Serrano pepper or green chilli, quartered
7. 1 1/2 tsp mustard seeds
8. 2 tsp urad dal (Black gram)
9. 2 dried red chillies
10. 1 tsp chilli powder
11. 1 tsp turmeric powder
12. 1 1/2 tsp cumin powder
13. 1/2 tsp Garam masala (curry powder)
14. 1 cup water
15. 3 tbsp grated coconut
16. Salt, pepper to taste
17. 1 1/2 tbsp coconut oil

Soak the moong dal the previous night in cold water. In order to make this nutritious, allow the moong dal to develop sprouts over an extra day after soaking. 

Rinse the rice carefully. Mix the rice with cold water in a large pot and bring to a boil on medium-high heat. Once boiled, simmer on low heat for 15-20 minutes until it gets thick. Add salt & pepper to taste. You may add more water (boiled water), according to your choice of consistency.

Heat coconut oil in a skillet on medium-high heat & add mustard seeds to splutter. Add the dried red chilli, urad dal & toss well. Now add the onions & saute for 2 minutes & then add the garlic, ginger, green chilli & cook for 3-4 minutes. Add the tomatoes & the soaked moong dal. Cook this in 1 cup of water. Make sure that you partially cover the skillet in order to allow excess water to evaporate. Once all the water has been evaporated, mix in the chilli powder, turmeric powder, cumin powder, garam masala, salt & pepper. Cook for 1-2 minutes. Now add the grated coconut and toss well. Serve with the rice porridge.