Ramadan Nombu Kanji
Prep time
Cook time
Total time
non-veg version of the famous Ramadan Nombu Kanji, which is usually prepared during the month of Ramzan and served as Iftar meals
Recipe type: Main
Cuisine: Indian
Serves: 4
  • 200 gms minced lamb meat / mutton keema
  • 1 cup basmati rice (or) raw rice
  • ¼ cup moong dal / siru paruppu / split green gram
  • 1 tbsp channa dal / kadala paruppu / bengal gram
  • 1 medium sized onion - chopped
  • 3-4 green chilies - chopped
  • 1 tomato - chopped
  • 1 tbsp ginger-garlic paste
  • ¼ cup chopped mint leaves
  • ¼ cup chopped coriander leaves
  • ½ tsp turmeric powder
  • 3 cup coconut milk
  • 3 cup water
  • 1 tbsp ghee / clarified butter
  • 3 tbsp oil
  • 2 cloves
  • ½ cinnamon stick
  • salt to taste
  1. Wash rice and drain the water completely. Spread rice on a paper or kitchen cloth. Let it dry for few mins. Grind in a mixer to coarse powder. Keep it aside. Wash kheema and marinate with little turmeric powder. Wash it again after 10 mins and keep aside.
  2. Heat oil and ghee in a pressure cooker. Add cloves and cinnamon stick, add chopped onions and cook for a while. Now, Add chopped green chilies, mint and coriander leaves. Stir well everything. Add chopped tomatoes and mash the pulp.
  3. Add ginger-garlic paste, kheema, washed moong and channa dal. Combine well everything. Add 3 cup water, turmeric powder and salt to taste. Finally add rice powder and mix well everything.
  4. Close the lid and pressure cook for 4 whistles. Remove from the heat and let the pressure settle down. Remove the lid and stir well everything. Now, keep the cooker again on flame and add coconut milk to kanji. Stir well. Check the salt and add more if needed. Cook it again for another 2-5 mins on low-medium flame. If you want it watery, then adjust water quantity. Serve hot or cold.
Recipe by Jopreetskitchen at http://www.jopreetskitchen.com/2015/06/ramadan-nombu-kanji-non-veg-version.html