Nugalu kanji/rice sooji porridge Recipe

Cooking Directions

• STEP 1.Wash and soak the broken rice and lentils for 30 minutes.
• STEP 2.In a pressure cooker, heat ghee or coconut oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions, green chilies, and ginger-garlic paste. Saute until onions turn translucent.
• STEP 4.Add the soaked rice and lentils along with water, turmeric powder, and salt. Mix well.
• STEP 5.Close the pressure cooker and cook for 3-4 whistles or until the rice and lentils are cooked and soft.
• STEP 6.Once the pressure is released, open the cooker and give the porridge a good stir.
• STEP 7.Serve hot in bowls, garnished with chopped coriander leaves and a drizzle of ghee or coconut oil.
• STEP 8.You can also serve it with a side of pickle or chutney for added flavor.

Cooking Tips

• Soaking the rice and lentils helps in faster cooking and better texture.
• Adjust the quantity of water according to your desired consistency of the porridge.
• You can add vegetables like carrots, peas, or beans to make it more nutritious.
• For a vegan version, use coconut oil instead of ghee.
• Leftover porridge can be refrigerated and reheated before serving.

Storage and Serving

• Nugalu Kanji is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the porridge in a saucepan or microwave before serving.
• Garnish with fresh coriander leaves and a drizzle of ghee or coconut oil for added flavor.