Step-by-Step Instructions

1. 1.Prepare Ingredients

   Soak 1 cup of seeraga samba rice and 1/4 cup of moong dal for 30 minutes. Chop all vegetables and herbs as specified.

2. 2.Sauté Whole Spices

   In a cooker, add 3 tsp of coconut oil. Once the oil is hot, add cinnamon sticks, 4 cloves, and 2 cardamom pods. Sauté until fragrant.

3. 3.Add Fenugreek

   Add 1/2 tsp of fenugreek seeds and sauté briefly.

4. 4.Add Aromatics

   Add 8 cloves of garlic, 2 green chilies, and chopped ginger. Sauté well until the garlic is lightly golden.

5. 5.Sauté Onions and Tomato

   Add 15 small sambar onions and sauté until they turn translucent. Then, add 1 chopped tomato and continue to sauté until it softens.

6. 6.Add Vegetables and Herbs

   Add 1/2 cup of chopped carrots and 1/2 cup of chopped beans. Mix well. Then, add chopped coriander leaves and mint leaves and sauté until slightly wilted.

7. 7.Cook Rice and Dal

   Add the soaked seeraga samba rice and moong dal along with 5 cups of water to the cooker. Add salt to taste and mix everything thoroughly.

8. 8.Pressure Cook

   Close the cooker lid and cook until 5 whistles. Let the pressure release naturally.

9. 9.Finish with Coconut Milk

   Open the cooker and mix the cooked porridge well. Add 1 cup of coconut milk and stir to combine. Let it simmer for a few minutes.

10. 10.Adjust Consistency and Serve

    Check for salt and add more if needed. If the kanji is too thick, add some hot water and mix well. Simmer for a short while. Serve hot.