Vegetarian Nombu Kanji

22 July, 2025 Recipe PREP 50 min COOK 35 min

Vegetarian Nombu Kanji

PREP 50 min COOK 35 min

Description

During Ramadan, Tamil Nadu mosques serve nombu kanji - a hydrating, gut-soothing one-pot dish. This vegan version swaps meat for vegetables and coconut milk. Packed with carbs and fiber from rice and lentils, plus MCTs and lauric acid from coconut milk, it's deeply nourishing. Spices add antioxidants, while mint and vegetables provide essential nutrients.


NOTE

You can also cook kanji in a pressure cooker in 15 mins/ 5 whistles on medium heat.

Ingredients

4 SERVES
  • 2 tsp ghee
  • 1-inch-long cinnamon stick
  • 3 cardamom pods
  • 3 cloves
  • 2 green chiles, chopped into small bits
  • 10 (100 g) sambar shallots, peeled and halved
  • 1 tsp ginger-garlic paste
  • 2/3 cup (40 g) finely chopped carrots
  • 2/3 cup (30 g) finely chopped cabbage
  • 2/3 cup (40 g) finely chopped green beans
  • ½ cup (10 g) finely chopped cilantro
  • ½ cup (10 g) finely chopped mint leaves
  • ½ tsp ground turmeric
  • 1 tsp salt, or to taste
  • 2/3 cup (125 g) seeraga samba rice, or any non-sticky, short-grain rice, soaked for 30 min
  • 1/4 cup (65 g) split yellow lentils, soaked for 30 min
  • 6 cups (1½ L) of water
  • 2 cups (500 ml) fresh or canned coconut milk

Directions

  1. Step 1
    In a medium stockpot, heat the ghee and add the whole cinnamon, cardamom, and cloves. Sauté until fragrant, for about a minute. Add the green chiles and sambar shallots and sauté for a minute. Add the ginger-garlic paste and cook until the shallots soften.
  2. Step 2
    Add all the vegetables, cilantro, mint, turmeric, and salt to the pot. Drain and add the rice and dal. Add 6 cups of water and cook over medium heat, stirring occasionally, for 30 minutes.
  3. Step 3
    Stir in the coconut milk and cook on medium-low heat for 2 minutes, stirring continuously, until hot. Serve the nombu kanji warm in soup bowls with pickle and poppadom.

Photo by Thomas George