Ingredients:

• 1/2 cup – rolled oats
• 2 tbsp – Sago
• 2 tbsp – yellow split moong dhal
• Chicken or minced Meat – 50 g
• 1 – small sized onion, chopped finely
• 4 to 5 – Garlic pods
• 1/2 – medium sized tomato, chopped finely
• 2 – green chilli, slit lengthways
• 1 – small sized carrot, chopped finely
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala
• 1/4 tsp – Methi seeds
• 1/2 tsp – Cumin seeds
• 4 to 5 – Curry leaves
• 1/2 cup – Coconut Milk or whole Milk
• 1/4 tsp – chilli powder
• 2 stalks – coriander leaves, finely chopped
• 1/2 tbsp – oil
• Salt – as per taste

Method:

1. Heat oil in a pressure cooker.
2. Add methi, cumin seeds and finely chopped garlic pods.
3. Add the finely chopped onions, chicken and saute well.
4. Add all the spice powders and mix well.
5. Now add the carrots, tomatoes, oats, sago, lentils along with coconut milk, coriander leaves, curry leaves, salt and 4 cups of water.
6. Pressure cook for 4 to 5 whistles.
7. Serve the kanji warm by itself or with some bread.
8. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz