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Kanji Ingredients 200 g dried mung beans 1.2 l water 200 g Chemba rice or short grain brown rice 1 tsp ground turmeric 2 banana shallots 1 clove garlic 1 green chilli 1 tbsp coconut oil 1 tsp mustard seeds 1⁄2 tsp cumin seeds 100 g fresh coconut flesh 1 tsp chilli flakes 5 g dried curry leaves 1 jar mango pickle 4 poppadoms | Method- Soak the mung beans overnight in cold water.
- Pour the measured out water into a large saucepan and put it over a high heat. Season well and heat to a boil. Add the rice and cook for 1 hour, until the rice grains are soft and fat. Bring a medium saucepan of water to a boil, season with salt and the turmeric. Add the drained mung beans and cook for 30 minutes, until soft through. Drain and set aside.
- Peel and finely slice the shallots. Peel and mince the garlic. Finely dice the chilli. Put a medium saucepan over a medium heat and add the coconut oil. Tip in the mustard and cumin seeds and toast for a few minutes, until the seeds are crackling. Add the shallots, garlic and green chilli. Cook gently for 10-15 minutes, until the shallots are soft and starting to turn a golden brown.
- Blitz the fresh coconut into a coarse mince in a food processor. Add the chilli flakes and curry leaves, fry for another minute then add the coconut to the pan and season well with salt. Toast for a few more minutes, stirring regularly, then add the drained mung beans.
- Serve the soupy rice and mung beans and enjoy with the mango pickle and poppadoms if you want condiments.
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