- Prep Time:10m
- Cook Time:10m
- Total Time:40m
- Serves: 2
Ingredients
For the Congee
- 1 c raw rice
- 1/2 c roasted split mung dal
- 3 1/2 c water
- 4 cloves
- 2 green cardamom pods
- 1 c canned coconut milk
- 1 c water
For the peanut chutney
- 1/2 c roasted (skinned) peanuts
- 2 tsp. tamarind extract
- 3 tbsp. roasted (split) mung dal
- 1 -2 dry red chillies
- 2 garlic cloves
Instructions
Make the Congee
- Lightly dry roast the mung dal till it doesn't smell raw anymore,instead smells nutty and nice.
- Soak the rice and roasted mung dal in water for 30 minutes. Rinse and drain the soaking liquid.
- Add 3.5 cups of water and cook rice as you normally would, until it is soft enough to mash easily.
- Dissolve the canned coconut milk in water and stir into the cooked rice. Let it warm up lightly on the stove for a few minutes before serving hot.
Make the Peanut Chutney
- In a blender, combine all the ingredients for the chutney: peanuts, mung dal, tamarind juice, dry red chillies, garlic and a little water.
- Blend until smooth and creamy, adding little water as needed and scraping down the sides as you go.
