Quick and Easy Healthy Kanji
This alluring dish bursting with a multitude of flavour packed with energy, gives a healthy twist to the traditional kanji..
- Recipe serves:4
- Preparation Time40 Minutes
- Cooking Time30 Minutes
Ingredients
- 1 cup of rice
- 3 tbsp of yellow mung dhal
- 2 nos of Knorr chicken cube
- 150g of shredded chicken
- 1 ½ litre of water
- 1 cup of Coconut milk
- 2 nos of tomato
- 1/2 inch piece of ginger
- 2 cloves of garlic
- 1 no green chili
- 1 no of small Carrot
- 1 sprig of drumstick leaves (Murunga)
- 1 handful of Mint leaves
- 1/4 tsp of Fennel seeds
- 1/2 inch stick of cinnamon
- Salt to taste
METHOD
- Chop the tomatoes, garlic, green chili and mint leaves finely. Grate the ginger and carrot. With a mortar and pestle crush the fennel seeds coarsely and keep aside.
- Wash rice and mung dhal well.
- In a wide, thick bottomed, deep pan, bring the water to boil.
- When you see the bubbles appearing, add washed rice, mung dhal, chopped tomato, garlic, chili, mint leaves, grated carrots, ginger, drumstick leaves, cinnamon stick, crushed fennel seeds and mix well.
- Close the pan partly with a lid and cook for 10 minutes over medium flame, stirring in between.
- Now add Knorr chicken cube, mix well and cook over low flame till the rice is cooked to a soft, mashable consistency. Immediately add coconut milk, mix well and close the pan tightly with a lid for the flavours to merge well. Add shredded chicken and mix well
- Serve hot
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Chef’s Tip:
Use Sudu kekulu or rathu kekulu rice as a healthier option.
