Kanji

Kanji

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

Rice 1 cup Rice , raw
water 4 cups Water
Mustard Seed 1 teaspoon Mustard Seed
Fenugreek Seed 1 teaspoon Fenugreek Seed
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
salt 1 teaspoon Salt
oil 1 tablespoon Oil
lemon juice 1 tablespoon Lemon juice
Ginger 1 inch Ginger , grated
Garlic 2 cloves Garlic , minced
asafoetida 1 pinch Asafoetida

Instructions

  1. 1 Wash the rice thoroughly and soak it in water for 30 minutes.
  2. 2 Drain the rice and set aside.
  3. 3 Heat oil in a pan over medium heat.
  4. 4 Add mustard seeds and fenugreek seeds. Allow them to splutter.
  5. 5 Add grated ginger, minced garlic, and a pinch of asafoetida. Sauté for a minute.
  6. 6 Add turmeric powder, red chili powder, and salt. Mix well.
  7. 7 Add the soaked and drained rice to the pan. Stir to coat the rice with spices.
  8. 8 Pour in 4 cups of water and bring to a boil.
  9. 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. 10 Once cooked, turn off the heat and let it sit covered for 5 minutes.
  11. 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.