Ramzaan Nombu Kanji.

Ingredients:

Cracked Wheat 1/4 cup
Moong dal 1/4 cup
Minced meat 1 cup(lamb or goat – but I used chicken today)
Fenugreek seeds 1-2 spoons
Green chilies 3 slitted
Onion 1 small chopped
Ginger-garlic paste 1 spoon
Tomatoes 1-2 chopped
Cilantro leaves chopped 1/4 cup
Mint leaves alone 15-20
Salt
Chili powder 1 spoon
Garam masala powder 1/4 spoon
Cloves 3
Cinnamon sticks 1
Cardamom pods crushed 3
Bay leaves 1
Ghee few spoons.

Method:

In a pressure cooker, heat ghee. Add cinnamon, cloves, cardamom and bay leaves.

Then add onions and fry for a while. Followed by ginger-garlic paste. Fry until it raw odour leaves.

Then add tomatoes, mint and cilanto leaves. Fry till it becomes pulpy. Now add salt, chili powder, fenugreek and garam masala powders. Fry for few minutes.

Add cracked wheat and moong dal(lentils/payatham paruppu). Add 4 cups of water. Cover and pressure cook for 6 long whisles.

When the soup is done, remove from heat. Serve warm. Garnish with cilanto leaves.

Maybe add little more warm water at the time of serving, as the lentils may suck all moisture…when left to room temperature!