Methi Ki Ganji (Fenugreek Gruel)

To make the coconut milk: In a mixer-grinder or a blender, blitz the grated coconut with 1 cup of water on medium speed for 30 seconds to a minute. Strain the contents through a cheesecloth or a fine sieve (a tea strainer works too). Press to squeeze out all the liquid into a jar or a bowl; this is your first flush. Add the leftover coconut pulp to the mixer jar with 1 cup of water and blitz again. Strain the second flush in the same jar. Give the leftover pulp one final round in the mixer with 1 cup of water. Strain the third flush in a separate jar or a bowl. Save the leftover coconut pulp in an air-tight plastic container and use as needed in chutneys or add to stir-fries. Skip this step, if using readymade unsweetened organic coconut milk. In this case, add the coconut milk in one go towards to end, along with jaggery.

Drain the soaked rice, dal, and fenugreek, and add it to a pressure cooker with the thin and watery third flush coconut milk. Add a pinch of salt and water — just enough to ensure there’s enough liquid, about 2 inches above the lentil-rice mix in the pressure cooker. Seal the cooker and pressure-cook on medium-high heat. After the first whistle, turn the heat down and simmer for 8 to 10 minutes. Turn off the heat and wait for 5 minutes for the pressure cooker to cool down. Release the steam, if needed. You can also cook the rice and lentils in a saucepan, partially covered, until they are soft and mushy.

Open the lid, stir in the jaggery and the first and second flushes of the coconut milk. Simmer on low heat for 10 minutes to bring all the ingredients together. Stir occasionally and ensure the coconut milk doesn’t come to a boil (coconut milk can split and curdle when brought to a rolling boil). Turn off the heat once you have a thin gruel or kheer-like consistency. Serve warm. Store leftovers in the fridge for up to two days. Reheat to short of boiling for second helpings.