Masala Kanji/Conjee

This is a very very tastey porridge. I tried it for the first time during this Ramzan.Here in Singapore this porridge is given in Mosques after Iftar. It is very easy to make. Its a must try if you like to have something different and is very lazy to cook dinner.The recipe goes like this.

Chicken-1 cup cubed (along with bones)

     Wash the rice,rawa and moong dal and soak for half an hour. In a pressure pan heat oil and saute chopped shallots,garlic grated and chilly. Saute for few minutes until the shallots become golden brown. Reduce the flame and add the masala,turmeric and fennel powder. Now add the chicken pieces and saute for 2 minutes.Add the curry leaves. Now add the soaked broken rice,rawa and moong dal.Add 2 or more cups of water and add salt to taste.Pressure cook until you hear 2 whistles.Reduce flame and cook for 5 minutes.Off the flame and let the porridge cook in the pressure cooker until all the steam has gone.

Open the lid and check to see the chicken is cooked properly. If not cooked, add one more whistle.

Add the chopped coriander leaves and coconut milk and simmer for few minutes.Add salt and water according to your taste and consistency.

Enjoy with pickle, coriander chutney or by itself.