Kanji
Veg
Vegan
A tangy, probiotic fermented drink made from black carrots (or black mustard seeds) — deep purple, sour, and effervescent after several days of outdoor fermentation. A winter staple across North India, particularly Haryana and Rajasthan, drunk as a digestive and served at Holi celebrations.
Cuisines
Rajasthani
Haryanvi
Awadhi
Punjabi
Delhi
Marwari
Brij
Odia
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | rice |
| 4 cups | water |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | salt |
| 1 tablespoon | oil |
| 1 tablespoon | lemon juice |
| 1 inch | ginger, grated |
| 2 cloves | garlic, minced |
| 1 pinch | asafoetida |
Instructions
- 1 Wash the rice thoroughly and soak it in water for 30 minutes.
- 2 Drain the rice and set aside.
- 3 Heat oil in a pan over medium heat.
- 4 Add mustard seeds and fenugreek seeds. Allow them to splutter.
- 5 Add grated ginger, minced garlic, and a pinch of asafoetida. Sauté for a minute.
- 6 Add turmeric powder, red chili powder, and salt. Mix well.
- 7 Add the soaked and drained rice to the pan. Stir to coat the rice with spices.
- 8 Pour in 4 cups of water and bring to a boil.
- 9 Reduce the heat to low, cover the pan, and let it simmer until the rice is cooked and the water is absorbed, about 20-25 minutes.
- 10 Once cooked, turn off the heat and let it sit covered for 5 minutes.
- 11 Add lemon juice and fluff the rice gently with a fork before serving.
Tips
For extra flavour, you can add a few curry leaves while tempering the spices.