Ingredients:

• 3 tbsp – whole Wheat
• 1/2 cup – mung sprouts
• 1 – medium sized carrot, finely chopped
• 1/4 cup – beans, chopped
• 1 – small sized onion, finely chopped
• 1/2 – medium sized tomato, finely chopped
• 2 – Green chilli
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Methi seeds
• 1/4 tsp – Cumin seeds
• 1 tbsp – finely chopped Coriander leaves
• 3 Cloves – garlic, chopped
• 1/2 cup – Coconut Milk or whole Milk
• Salt – as required
• 1/2 tbsp – oil

Method:

1. Heat oil in a pressure cooker. Add methi and cumin seeds.
2. Then add finely chopped onions, carrot and beans (You don’t have to cook the vegetables or onion too much, since you are going to pressure cook them).
3. Add the remaining ingredients, along with salt and 2 cups of water.
4. Pressure cook for 4 to 5 whistles.
5. Serve the kanji by itself, while it is still warm or you can also serve with some bread.
6. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz