Ramadan Porridge

A simple and comforting meal for post Iftar or Suhr meals, during Ramadan.

Ramadan Porridge

Total time includes time taken for soaking the dried peas (2 hours) and pre-cooking the mutton (20 min).

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Detailed introduction. Video version (Malayalam) available on the Intro page ⇓.

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Ramadan Porridge

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 2 hrs 45 mins

Description

Ramadan Porridge, also known as Nombu Kanji, is a traditional dish, originating in South India, that holds special significance during the holy month of Ramadan. It's a simple yet nourishing porridge made with a combination of mutton, dals or peas, rice, and coconut. Specific light spices are added to this soul-comforting porridge.

Ingredients:

Servings

• ½ cup Raw broken rice (grind raw rice till coarsely broken or use store bought broken rice)

• 3 Tbsp Mutton (very little is required, just to get the essence of mutton)

• A few Fresh Curry leaves

• ½ tsp Garam masala (see link for my garam masala in notes)

• ¼ tsp Fenugreek seeds

• ½ tsp Garden cress seeds (Halim seeds / Ashali)

• ½ cup Grated coconut

• 1 tsp Coriander powder (add more to taste, if you like)

• 1 tsp Cumin seeds

• 1 Tbsp Onion or shallots, sliced

• 2 tsp Ginger garlic paste

• Half of on Half of one carrot, diced

• Half of one Half of one large tomato, chopped

• 1 Tbsp Mild Green chilli, chopped

• 1 ¹⁄₂ Tbsp Dried black chick peas (or use white)

• 1½ Tbsp Dried green peas

• ¹⁄₈ tsp Turmeric powder (plus ¹⁄8 tsp for cooking the mutton)

• 1 Tbsp Oil

• 1 Tbsp Coriander leaves for garnish (- optional)

• Salt (To taste)

Instructions

Video ON

1. Soak the dried chick peas and green peas in hot water well ahead of time till they are rehydrated.
2. If you are not using the reserved meat and stock for preparing another dish, do as follows: Marinate the Mutton with garam masala, salt, curry leaves, turmeric for 15 min.
3. Cook the marinated Mutton on medium heat with 2 cups of water, till the mutton is tender enough to shred (about 20 minutes). Top up with water if needed.
4. Rinse and drain the rice. Keep the soaked chickpeas/peas drained as well.
5. Heat oil, in a pressure cooker.
6. Add and sauté the onions, till softened. Add the ginger-garlic and sauté till the raw smell is gone.
7. Add the carrot and cook for a few seconds.
8. Next add the tomato and green chilli. Cook till the tomato is softened.
9. Now add the broken rice, soaked peas, fenugreek and garden cress seeds.
10. Add the cooked mutton along with the stock. Add enough water to cook the porridge. I used about 3 cups of water. Ensure that you have adequate water or the rice will stick to the cooker.
11. Close the cooker and cook on medium heat for 6-7 steam whistles.
12. While the porridge is cooking, add the coconut, cumin seeds and coriander powder to a small grinder and grind to a chutney texture.
13. Open and check if the rice is cooked. Add water if needed and give it a good stir.
14. Add the ground coconut mixture, turmeric powder, and salt to taste. I added more than a teaspoon here. Boil again adding water to adjust thickness to personal liking.
15. Garnish with the coriander leaves and serve warm.

Note

• Chicken may be used instead of mutton. Adjust cooking time accordingly.
• Get my recipe for garam masala.

• Key Ingredients: Rice, Cumin, Mutton, Spices, Coconut, Curry Leaf, Salt, Oil, Carrot, Black Chick Peas, Dried Green Peas

Keywords: ramadan porridge, ramadan kanji, numb kanji, bubur lambic