Pejje ( Kanji / Rice Porridge ) & Chawli Humman

Pejje & Chawli Humman ( Kanji / Rice porridge )

Last night my husband suggested to make ‘’ Pegge with Chawli Humman ‘’. This was staple evening diet when we were young. Easy to digest and full of energy and proteins. This is also makes a light evening diet. Other accompaniments with Pejje are Nonche ( Pickle ), Appolu... ( Papad ), Thambeli ( dry coconut chutney ). You can give it for infants also. For infants, you can make Kanji with milk and sugar ( Paal kanji / milk kanji ). Easy for digestion and no side effects.

For Pejje ( Kanji / Rice Porridge )

You will need

1 cup Kerala brown rice
4 cups water

Method

Wash & clean rice.

Add 4 cups water and pressure cook for 30 - 35 minutes or till done ( Bring to full pressure on high heat. Reduce heat a to medium after 3 rd whistle and cook for 25 minutes ). Serve with humman, payar, thambeli ( chammanthi ), papad ..

For Chawli Humman:

Ingredients

1 cup chawli ( dark red beans )
2 1/2 cups water
1/2 teaspoon salt

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring curry leaves
3 red chillies, broken
1/4 teaspoon hing ( asafoetida )
Extra salt to taste

Method

Wash and clean chawli ( dark red beans ). Soak in 2 1/2 cups water for 6 hours or overnight and pressure cook for 25 minutes or till done ( Bring to full pressure on high heat. Reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Reserve chawli stock for later use.

For Seasoning:

In a wide kadai / frying pan, heat oil. Add mustard seeds. When they begin to crackle add jeera ( cumin seeds ), curry leaves and broken red chillies.

Add boiled chawli with stock and extra salt to taste ( add extra 1/4 cup water if necessary ). Sprinkle hing ( asafoetida ).

Mix well, covered with a lid and cook on low heat for 20 minutes or until the chawli mixture slightly thickens.

Serve hot with pejje ( kanji ).