This is a famous and stomach-friendly food from South India. Parboiled rice is normally used in this recipe. The split black gram is used with its skin to maximize the nutrition content it has.
Black gram is protein-rich similar to other pulses. It helps in bone health, improves digestion, protects heart health, boosts energy, strengthens the nervous system and helps in managing diabetes.
This recipe will be in a slightly mushy state rather than separate grains. The same recipe can be turned in to a Congee/Porridge by adding more water.
The best accompaniments for this recipe will be Fish curry or Dry fish curry.
- White parboiled rice-1 1/2 cup
- Split black gram with skin-1/4 cup
- Sliced onion-1(medium-sized)
- Grated coconut-3 tbsp
- Dry ginger powder-1/4 tsp
- Fenugreek seed-1/4 tsp
- Garlic-4 cloves
- Water-4 cups
- Wash and drain the rice and black gram separately.
- Add onion, rice, black gram, fenugreek seed, garlic, salt, water, grated coconut, dry ginger powder and water.
- Cover the cooker and cook for 3-4 whistles based on your pressure cooker cooking instruction.
- Pressure cooker is used in this recipe to ease the cooking process. Pot cooking can be done with the same measurement of ingredients.
- White or yellow onion gives a sweet taste. I used red onion in this recipe.
- Skinned split black gram is used in this recipe. This is the main ingredient which gives the flavour and taste to this recipe.
- The whole or split black gram without skin can be replaced in this recipe if you prefer.
- Dry ginger powder can be replaced with whole dry ginger. Crush or partly grind it before adding.