Kanji and payar

Method

1. Ahead (the night before): rinse 240 g matta rice and soak it in 1 L (about 4 cups) water. In a separate bowl soak 120 g green gram in 480 ml (about 2 cups) water.
2. Drain the rice and put it in the pressure cooker with 1.9 L (about 7¾ cups) water and half the 1¼ tsp salt. Cook on medium-high until the first whistle, then medium for 3 more. Turn off and let the pressure drop by itself (about 12 minutes).
3. While the rice cooks, drain the green gram and put it in the saucepan with 1 L (about 4 cups) water and a pinch of the salt. Boil on medium for 15 to 18 minutes until the grains are soft but still whole. Drain off any water left.
4. For a toddler, set aside a spoon of the plain green gram.
5. Crush 60 g coconut, 40 g (~3½) shallots, 2 cloves garlic, ½ tsp cumin seeds and 1 green chilli in the mortar (or pulse in the small mixer jar) to a coarse mix.
6. Heat 1 tbsp coconut oil in the kadai on medium. Add ½ tsp mustard seeds and wait until they pop, then add ¾ sprig curry leaves for 10 seconds.
7. Add the crushed coconut mix and stir 1 minute until fragrant. Add the green gram and the rest of the salt and toss 2 to 3 minutes until dry and coated.
8. Open the cooker and stir the kanji. It should be loose, like thin porridge. Add a splash of hot water if it is too thick.
9. Serve the kanji in bowls with the payar on the side and 200 g yoghurt.

Tips

• No time to soak? Cook the rice for 6 whistles, and boil the unsoaked green gram for 30 minutes instead.
• Kanji thickens in the fridge. Reheat with hot water until steaming hot.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: milk / dairy.
• Asthma: buy frozen grated coconut without sulphites (220–228).
• Toddlers: take their portion out before adding chilli or pepper.