🌙 Nombu kanji recipe😋Mutton Kari kanji @sheerusdining

Ingredients

• 0.75 cup Seeraga Samba Rice (rinsed well)
• 0.25 cup Moong Dal (small green moong dal, rinsed)
• 2 tablespoon Chana Dal (rinsed)
• 1 teaspoon Fenugreek Seeds (soaked in water for at least 30 minutes)
• 2 tablespoon Vegetable Oil (for tempering)
• 1 large piece Bay Leaf
• 4 Cloves
• 4 Cardamom Pods
• 0.25 teaspoon Cumin Seeds (pinch)
• 10 Curry Leaves (fresh)
• 1 medium Onion (thinly sliced)
• 1 medium Tomato (coarsely chopped)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 100 gram Mutton Keema (can substitute chicken or beef keema, or omit for vegetarian version)
• 0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Garam Masala (pinch)
• 2 whole Green Chilies (slit lengthwise)
• 1 handful Mint Leaves (roughly chopped)
• 1 handful Coriander Leaves (roughly chopped)
• to taste Salt
• 0.5 cup Coconut Milk (freshly extracted or canned)

Instructions

1. Soak Rice and Lentils

   Rinse 3/4 cup seeraga samba rice, 1/4 cup moong dal and 2 tbsp chana dal under running water. Transfer to a bowl, add enough water to cover and let soak for at least 1 hour.

   Time: PT10M

2. Soak Fenugreek Seeds

   Place 1 tsp fenugreek seeds in a small cup of water and let soak for 30 minutes.

   Time: PT2M

3. Prepare Aromatics

   Thinly slice 1 medium onion, coarsely chop 1 medium tomato, slit 2 green chilies lengthwise, and roughly chop a handful each of mint and coriander leaves.

   Time: PT5M

4. Temper Whole Spices

   Heat 2 tbsp oil in the heavy‑bottomed pan over medium heat. Add 1 large bay leaf, 4 cloves, 4 cardamom pods, a pinch of cumin seeds, and a few fresh curry leaves. Fry for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

5. Sauté Onion and Tomato

   Add the sliced onion to the pan and sauté until it turns translucent (about 2 minutes). Then add the chopped tomato and cook for another 2 minutes until the tomato softens.

   Time: PT4M

   Temperature: Medium heat

6. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and sauté for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium heat

7. Cook the Keema

   Add 100 g mutton keema (or chicken/beef keema or omit for veg) to the pan. Sprinkle ½ tsp turmeric powder and a pinch of garam masala. Cook, breaking the meat with a spoon, until it changes color, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Combine Rice, Dal, and Water

   Drain the soaked rice, moong dal and chana dal and add them to the pan. Pour in 8 cups (2 L) water and the fenugreek‑seed soaking water. Add the slit green chilies, a pinch of salt, and stir gently.

   Time: PT2M

9. Pressure Cook

   Transfer the entire mixture to the pressure cooker (if using a separate pot, bring to a rolling boil). Secure the lid and cook on high pressure for 1 whistle (approximately 10 minutes).

   Time: PT10M

10. Finish with Coconut Milk

    Allow the pressure to release naturally for 5 minutes, then quick‑release the remaining pressure. Open the cooker, stir in ½ cup coconut milk, and simmer for another 5 minutes on low heat.

    Time: PT5M

    Temperature: Low heat

11. Garnish and Serve

    Stir in the chopped mint and coriander leaves, taste and adjust salt if needed. Serve hot, optionally drizzling a teaspoon of ghee for extra richness.

    Time: PT2M

Nutrition Facts

Calories

390

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g