Every year, with start of this pious month, I try my best to reduce guilty indulgences, but for some reason, I can not completely avoid the fried or unhealthy food for the futoor time.
However I always make sure there is at least one healthy soup on my iftar table, the soup recipe I'm sharing with this post is very nostalgic for both me and my husband. After our wedding we stayed in Chennai for almost 8 months. During the month of Ramadan, in every mosque a very fulfilling Aash/ganji/kanji is served for iftar, its a very mildly spiced rice and lentils soup with vegetables, sometimes with chicken.
The recipe i'm sharing is primarily an adaptation of same ganji but with slight difference in texture and spice level.
- 2 tbsp Yellow moong dal
- 4 tbsp Rice
- 250 grams Chicken with bones cut into small pieces
- 3 Green Chillies
- 1 Medium finely chopped onion
- Masala powders - 1/4 tsp turmeric, 1/2 tsp zeera powder, 1/2 tsp coriander powder, 2 generous pinch of garam masala powder
- whole spices 1/2 inch cinnamon, 4 cloves, 3 cardamoms, 5-6 kebab cheeni, 2 bay leaves
- 3 Tbsp Olive oil or any oil
- 1/2 Tsp Ginger garlic paste
- Fresh coriander and mint leaves
Grind rice and moong dal coarsely, wash and set aside
In pressure cooker add 3 tbsp oil, crackle the whole spices
Add thincly sliced onion and sauté until Golden Brown
Add ginger garlic paste and cook until raw smell is released out, then add the spices and cook for 3 -4 minutes.
Once the spices are cooked, add chicken and saute 2 minutes, followed by the rice and moong dal powder
Saute for 2-3 minutes, add half of fresh coriander and mint leaves at this point
Add around 1 and 1/2 glass of boiling water and pressure cook for two whistles
Release pressure, adjust salt, add fresh mint and coriander leaves, generous pinch of garam masala and black pepper and cook on low flame for 2 minutes
Serve with lemon wedges and fried onion
You can also add vegetables like carrot/beans/broccoli.