Green gram Rice Kichdi with Coconut milk / Hasaru Hejje (Ganji)/ Aati ganji

This is a traditional healthy recipe from Northern Kerala & Tulunadu. It is very nutritious and less spicy. It makes perfect food for toddlers, growing kids and pregnant as it is rich in protein & carbohydrates. This can be packed in kids’ lunch box. Totally it is a healthier option for any age group with a blend of green gram, rice & coconut milk.

This ganji is also named as aati ganji in coastal Karnataka as it is a mandatory dish in the tulu month Aati or Aashada which is a month in monsoon season. This helps to keep the body warm and hence protecting us from the seasonal ailments such as cold/ flu.

Preparation time: 6 hrs

Cook time: 20 minutes

Serves: 2

Ingredients

Green gram – ½ cup

White Rice / Boiled rice (matta rice) – 1 cup, (This ganji can be made with any rice - white/ boiled)

Salt - to taste

Pepper powder -  ¼ tsp

Coconut milk – 1 cup or grated coconut – 1½ cups

Bay leaf – a small piece (optional), Traditionally not used.

Cashews – 2 tsp (optional)

Ghee – 2 tsp

Method:

• Wash and soak green gram for minimum 6 hours or overnight. 
• Heat a tsp of ghee in a pressure cooker. 
• Add bay leaf and sauté until you get nice aroma. 
• Wash rice, soaked green gram and add to the pressure cooker. 
• Add 5 cups of water (little more if using kushilakki/ boiled rice), salt, pepper powder to this. 
• Cook until 3-4  (6-7 if boiled rice) whistles. 
• Meanwhile, extract thick coconut milk from grated coconut. Click here for my post on coconut milk extraction. 
• Once rice is cooked and pressure settles down, add coconut milk to it and bring to boil. 
• Heat remaining ghee in a tadka pan, add cashews and fry until golden color. 
• Add it to the kichdi. 
• Serve it with any pickles or plain tomato rasam or with chutney/ chutney powder.

Notes: 

• You can also use ground coconut paste instead of coconut milk. This taste good too.
• This ganji tastes equally good with white/ boiled rice.
• If using kuchilakki or boiled rice, it will take longer to cook and more water will be required.
• Optionally cumin/ ajwain (carom seeds) powder can be used for the enhanced flavor.