Coconut Conjee

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.

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.