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Kanji is one of the hidden gems in India’s culinary tapestry. When one is sick, the first thing we seek is to eat Kanji and that’s a norm in many Indian households. There could be a plethora of options in regional specialties but this form of food that consoles anyone during times of illness is not the attribute of many dishes. There are many beneficiary aspects to Kanji but one of the most intriguing ones is that every Indian is exposed to kanji, where it transcends regional boundaries and has a culinary tradition that holds cultural significance with adaptations and innovations.
In India, Kanji which has a liquid and solid consistency has many facets and has been enjoyed for centuries it holds a special place in the hearts for tending the lifeless taste buds when ill and a grateful stomach for filling it when you can’t even think of grinding any food. The true essence of Kanji is its versatility with all the healthy and varied inculcation of cereals, pulses, millets, and grains making it a nourishing elixir traditionally taking center stage at the time of boosting health.
Kanji can be consumed as comfort food, especially during the cold weather. Kanji offers a balanced combination of carbohydrates, proteins, and fat which makes it an excellent source of dietary fiber. Let’s see the interesting varieties of Kanji that we could impart in our lives and make better healthy choices.
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Rice Kanji
Rice porridge, also known as rice gruel or congee is a type of kanji that’s light to the stomach and has so many health benefits. It has the usual method of cooking rice, but slow heat allows the rice to break down, it also creates a velvety texture that’s satiating and soothing. Kanji was a typical poor man’s dish at the time when rice was a display of vanity. It became a part of everyone’s life gradually due to its energy-boosting nature and easy-to-cook ideation. Not only that the brown rice kanji are also packed with nutrients, antioxidants, vitamin E, unsaturated fats, and phytochemicals and a very filling option.
Barley Kanji
Barley Kanji is a fantastic variety of Kanji that is loaded with minerals and vitamins benefiting health in multiple ways. First, barley undergoes a soaking process in the water for eight hours to initiate germination, activating enzymes that convert starch into sugars which gives energy. To make this energy drink delectable add the soaked barley with its water in the sauté of zingy ginger, garlic, and aromatic coriander with chopped beans and carrot until the consistency comes to thickness giving that nutritional marvel while marrying a unique taste profile, and tangy undertones, and well-being for diabetes.
Moong Dal Kanji
To make the best of Kanji is fermentation. The more it soaks, the more beneficiary it gets. The process of soaking helps the dal to sprout which enhances the digestibility of the dal which also unleashes its highest nutritional potential. Moong dal is rich in protein, great for muscle health, and low in glycemic index which helps in managing blood sugar levels. Adding the fermented rice with moong dal, a dash of tampered coconut, cumin seed, and salt to taste while boiling it to the porridge consistency provides you with proper nutrition which is crucial for overall health.
Sathu Maavu Kanji
Sathu Maavu Kanji is the powerhouse of an elixir that is also called nutrient mix. The assortment of grains, pulses, nuts, and seeds includes a variety of ingredients such as rice, wheat, barley, millets, lentils, chickpeas, and more that blend into fine powder. This mix should be boiled in water with a pinch of dried ginger. The pulses and legumes present in the sathu maavu provide a significant protein boost that is essential for immune function, muscle health, and overall bodily repair & maintenance.
Arrowroot Kanji
Arrowroot is one of the most embraced traditional medicines and culinary practices across cultures. Arrowroot Kanji is easy to digest and suitable for individuals with sensitive stomachs. This kanji is made of boiling Arrowroot powder in water which gives off the gel-like consistency, adding herbaceous ajwain, asafoetida powder, sendha namak (rock salt) to taste gives the kanji some depth. Incorporating buttermilk into the gelled ingredients gives the soupy consistency making it a bit tangy and effervescent soup. Arrowroot kanji strengthens the immune system and produces multiple vitamins, trying it is worth the benefits.
These are the varieties of Kanji that help to make your dietary choices interesting & easy. The unsung hero - Kanji might have helped each of us at one point in time. The above ingredients promote overall health making it a source of probiotic goodness. This also unveils the timeless tradition of embracing nature’s gift & ancestorial wisdom embedded in the art of mindful cooking.
