Ganji, this isn't a word, it's an emotion. Out of many types of ganji made in South India, this is my mom's version of ganji which is relished by us. Try this recipe and let me know in the comments how it turned out.
Ingredients:-
* Mutton Kheema – 1 Small Bowl (You can add more if you want)
* Rice – 2 Cups (Washed & Drained)
* Onion – 2 No’s (Finely Chopped)
*Pudina – 1 Small Bowl.
*Green Chilies – 6 or 7
*Coriander Leaves – 1 Tbsp (Finely Chopped)
*Tomatoes – 3 (Finely Chopped)
* Ginger & Garlic Paste – 1 Tbsp.
* Red Chili Powder – ¾ Tsp.
*Salt to taste
*Moong Daal – ½ Cup
* Oil – 1 Tbsp
* Ghee – 1 Tbsp
*Daal Chini – 2 No’s (1 Inch Piece)
*Green Cardamom – 2
* Cloves – 2
Method:-
*Heat oil in a pressure cooker; add the whole spices.
*Fry for a minute; now add finely chopped onions and fry till softens.
*Add Keema and salt; fry for 2 minutes. Now add Ginger & Garlic paste; fry again.
*Add chopped tomatoes and red chilli powder.
*Allow the tomatoes to cook until mushy. *Now in a separate pan dry roast Moong Daal till it is light brown; keep it aside.
*Now check if the tomatoes are soft; Add Pudina, roasted Moong & green chilies; now add 1 cup of water and pressure cook for 2 whistles then release the pressure and add 4 cups of water; allow it to boil.
*Now spread the drain rice on a cloth and allow it to dry.
*This step has to be done before you start cooking.
*Take the small jar of your mixer; put the dried rice into it and grind for a minute; now open the jar and check it should have the semolina like texture.
*Now check if the water has come to a boil. Add 1 1\2 cup of rice soji which you made in the jar and stir well; stir slowly to avoid lumps and check for salt.
*Add coriander leaves; mix well & allow simmering for 5 minutes. Add ghee. Serve Hot.
NOTE: This Ganji tastes best when eaten with Chana Daal or Masoor Daal vada which will be my next post.
