Nombu Kanji (Rice & Dhal Soup)
Special recipe to make during ramadhan fasting time
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Basmathi rice – 1cup
  • Toor dhal, channa dhal, moong dhal(mixture of all dhals) – 1cup
  • Fennel seeds(Perumjeerakam) – 1tsp
  • Cardamom 4nos
  • Cinnamon – 1small
  • Star anise 1no
  • Bay leaves – 1no
  • Cloves 2nos
  • Coriander leaves and mint leaves(As reqd) –
  • Green chillies 4nos
  • Onion(chopped finely on length wise, big size) – 1no
  • Ginger(chopped finely) – 1/4cup
  • garlic(chopped finely) – 7-8cloves
  • Tomato(chopped) – 2nos
  • Methi seeds – 1/4tsp
  • Dry green or white peas – 2tbsp
  • Coconut milk 1/2cup
  1. Soak the dhal mixture with methi seeds and dry peas for 2 hours before the preparation.
  2. After 2 hours, soak the rice with dhal mixture for 30 minutes.
  3. In a pressure cooker, put some oil. Add ginger, garlic and saute it for few minutes until brown color.
  4. Then add fennel seeds, cinnamon, cardamom, cloves and star anise.
  5. When aroma comes, add onion, green chillies and fry well.
  6. Add chopped tomato and cover the pan. Let it cook until tomato mashes to become gravy.
  7. Drain the water from dhal & rice mixture and add to the cooker.
  8. Add 6 cups of water and stir it well.
  9. Add chopped coriander leaves and mint leaves.
  10. Cover the cooker and wait for the whistle. Keep in medium flame for 3-4 whistles.
  11. Open the cooker and mash the rice and dhal mixture by adding more water to become soup.
  12. Boil it well until you get your desired soup texture.
  13. Switch off the stove and add coconut milk finally.
  14. :- Serve the dish with egg plant chutney or thuviyal.