GOOD FRIDAY KUNJI OR GRUEL

1 cup Raw Rice

½ cup Moong Dhal

¼ cup Sugar or Jaggery

½ cup grated coconut or 1 cup coconut milk

2 tablespoons raisins

A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Boil 3 cups of water and the salt in a vessel and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee / Kunji should be of the consistency of thick soup.

Serve plain or with Coconut chutney.

(Omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

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COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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