### TranslatedIngredients: 1 cup Red matta rice,1 cup Green Moong Dal (Whole),1/2 cup Fresh coconut - grated,2 cloves Garlic,1 teaspoon Cumin seeds (Jeera),1 Green Chilli - finely chopped,1 teaspoon Turmeric powder (Haldi),2 sprig Curry leaves,Salt - to taste,4 Papad ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 2 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kanji Payar Recipe, wash and add rice and salt to a pressure cooker along with 4 cups of water.Pressure cook for 6 -7 whistle on high heat and lower the heat and cook for 15 minutes. After 15 minutes turn off the heat. Let the pressure release naturally and then open the pressure cooker. Add more water if required to adjust the consistency of the rice Kanji.To make the Payar ThoranAdd the green gram in pressure cooker with 2 cups of water and salt.Pressure cook for 4-5 whistles and turn off the heat.Once the pressure is released cook off the excess water if any.In a blender add coconut, garlic, cumin seeds, green chilly, turmeric and blend. The mixture should be coarse.Add the coconut mixture and curry leaves to the cooked green gram and mix well. Roast the papad on low flame.To serve the Kanji Payar transfer the hot boiled rice to a serving bowl or a plate. Add some ghee to the rice Kanji if you like. Check the salt and adjust to suit your taste. Serve the Payar and papad on the side and enjoy.Serve Kanji Payar with Tomato Garlic Chutney Recipe or Kerala Vendakka Thoran and Elai Vadam Recipe
