When we were children growing up in KGF, this Rice, Lentil and Coconut  Gruel or Congee was part of our lunch menu on Good Friday as it was a day of fast and abstinence. I'm sharing this recipe for all those who would like to continue with the tradition of having this simple dish on Good Friday.
GOOD FRIDAY RICE AND COCONUT GRUEL (Rice Congee)
Serves 6  preparation time 1 hour

1 cup Raw Rice
3  tablespoons Moong Dhal / Yellow Lentils 
¼ cup Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons broken cashew nuts and raisins
A pinch of salt

Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down.  Boil 3 cups of water and the salt in a suitable pan and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee should be of the consistency of thick soup. Serve plain or with Cocoanut chutney.  (omit the sugar or jaggery if desired)

This Congee is usually eaten on Good Friday

2 Comments

  1. Love this recipe, My Nana used to make, craving for some.

    ReplyDelete
  2. I remember, my mother use to prepare this for us on Good Friday. But after I got married all was forgotten.

    ReplyDelete

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