Parboiled Rice & Green Gram Dal Conjee
1 hour 45 minutes
1373 reads
About Parboiled Rice & Green Gram Dal Conjee
Conjee is a wonderfully comforting and soothing dish, especially cherished during the summer months. Its preparation is simple and straightforward, making it a go-to for those seeking a quick, nourishing meal. The conjee’s rich water content not only aids in hydration but also makes it light and easy to digest, perfect for warm weather.
This South Indian conjee is crafted with parboiled rice (puzhungal arisi) and green gram dal (pachai payiru), gently spiced with garlic and peppercorns. The addition of cumin and fenugreek seeds infuses the dish with subtle flavor and added health benefits. Beat the heat with this wholesome, mildly spiced conjee—an ideal choice for a healthy brunch, lunch, or dinner that keeps you cool and refreshed.
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Recipe Time & More
Prep1 hour 15 minutes
Cook30 minutes
Total1 hour 45 minutes
Ingredients
- cup Rice 3/4 cup, parboiled
- 1/4 cup Gram green, green dal
- 5 pod Garlic chopped
- 6 Peppercorn
- 1 tsp Cumin seed
- 1/4 tsp Fenugreek leaves, methi dana
- 7 leaves Curry Leaves
- 1.5 tsp Salt or as per taste
- 1/4 tsp Clarified Butter ghee, optional
- 2 tbsp Onion shallots preferably chopped
Instructions
- Wash and soak rice and dal together for one hour.
- Bring water to boil.
- Add soaked rice and dal.
- Allow it to come to one boil.
- Add salt, garlic, pepper corns, cumin seeds, curry leaves and fenugreek seeds.
- Cook until the rice and dal turns soft and are completely cooked.
- Do not strain the water.
- Mix ghee if desired.
- Add grated coconut and onions.
- Serve as it is or with coconut thuvaiyal / tomato chutney.
Recipe Notes
Adjust water according to the consistency required by you.
Additional Tips
- For a creamier texture, lightly mash some of the cooked rice and dal with the back of a ladle before serving, while keeping some grains whole for added mouthfeel.
- If you prefer a milder flavor, roast the cumin and fenugreek seeds before adding them to the conjee—this will develop their aroma and reduce bitterness.
- To make this conjee a complete meal, stir in a handful of chopped spinach or moringa leaves during the last 5 minutes of cooking for added nutrition and a subtle earthy flavor.
- Leftover conjee thickens as it cools; when reheating, add hot water or light vegetable broth to restore its soupy consistency and adjust the spices as needed.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 28gProtein: 6gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1140mgFiber: 3gSugar: 1g
Rajeswari Annamalai
Articles: 100
4 Comments
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So delicious! Excited to make it.
This looks divine! Can’t wait to make it.
Such a flavorful dish! Can’t wait to taste it.
What a great recipe! Thanks for sharing.