Dry Cough Kanchi

1/2 Cup Rice
2 Tbsp Yellow Split Mung Beans

1/2 Tsp Cumin Seeds
5 Black Pepper, Crushed in Mortar and Pestle

1/2 Tsp Garlic Cloves, Grated
1/2 Tsp Ginger, Grated

3 and 3/4 Cups Water (1:6 ratio; Grain to Water ratio)

Add all the above to cooker and cook for 3 whistles, simmer and wait for 1 more whistle. Allow it to cool and take it out.

1 and 1/4 Tsp Salt
1 Tbsp Ghee

Add salt and ghee and mix well.

Source: Dr. Nivetha, owner of Padmasoorya Naturopathy and Yoga Hospital
Yields: 3 and 1/2 Cups
Serves: 3

Note: Good with Chutney or Boiled Sprouted Salad or Half Boiled Carrot Salad.
Prepare this kanchi only with rice and not with any other grain.

Taste Note: Taste GREAT, its not like kanchi, it tasted like Pongal. Must need a chutney to eat this.

We had this with leftover Beetroot Chutney one day and leftover Carrot Chutney the other day and it was AWESOME with both chutney.

Dry Cough Kanchi with Carrot Chutney