Kanji soup with trio of dals

There is something immensely satisfying about this soup that makes you want to reach out for a second helping. Excellent for winters with right balance of flavors to keep you warm and give you one of a kind Ayurvedic experience.

This is a Granny recipe and is very much précised (not my Granz, hey, she is in heaven) and cooking this is a proof of how meticulously she had spun the recipe with love.

Of course, Grannies are smart and should be ……….. they can’t be wrong, they have lived and seen life waaaay more than you and I can imagine.

So here goes my kisses and hugs to the unknown author of Kanji soup recipe – you made my mornings happy, tummy full, and gratifying with always more on the table.

This used to be my life saver congee recipe with less ingredients before this Kanji Soup arrived.  If you felt my last recipe was way too bland for your palate, then this could be the one for you. 

So are you ready with your soup ladle to pour some extra soup for your loved ones. If so, stock up your pantry before heading to heat up your soup pot aka pressure cooker here. 

Ingredients 1

Cracked wheat - 100 gm
 Raw rice  - 50gm
 Moong dal - 50gm
 Urad dal - 50gm
 Toor dal  - 50gm 

Ingredients 2

Garlic cloves (small) - 10 nos

Chopped pearl onions/kunjulli  - 5 nos
Chopped ginger - 1 inch piece

Coriander powder – 1 tsp
Turmeric powder - 1 /4 tsp
Pepper powder  - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds -1  1 /2 tsp

Ingredients 3

3) Ground coconut paste - 1 /2 of a coconut    Salt as needed

Method
Assemble all the ingredients. Wash and clean ingredients 1 and place them in a pressure cooker.
Now add rest of the ingredients 2 as shown above.  Add enough water. Cook until one whistle, then lower the flame and cook for 5 more minutes.  Switch off the stove. After 15 minutes , open the pressure cooker and add ground coconut,  salt and water as needed.  Now keep  in low flame for 5 minutes. Kanji soup is ready. Serve hot or else it will become too thick (will lose the soup consistency).