{"id":3418,"date":"2010-02-27T21:13:25","date_gmt":"2010-02-28T02:13:25","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=3418"},"modified":"2025-04-02T09:52:15","modified_gmt":"2025-04-02T13:52:15","slug":"payar-kanji-rice-mung-bean-coconut-milk-soup-porridge","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/payar-kanji-rice-mung-bean-coconut-milk-soup-porridge\/","title":{"rendered":"Payar Kanji or Rice and Moong Bean Coconut Milk Porridge"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Rice-mung-bean-soup2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3427\" title=\"Rice-mung bean coconut milk soup\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Rice-mung-bean-soup2.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Rice-mung-bean-soup2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Rice-mung-bean-soup2-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a>When it comes to comfort food nothing can beat this Rice-Moong bean kanji or porridge in coconut milk&#8230;<\/p>\n<p>Cold viruses fell in love with me and have been dancing in my nasal cavity for the last couple of days. Today, I woke up totally sick and exhausted. I didn&#8217;t have any appetite but at the same time, I felt really hungry. When sick nothing can comfort me like a bowl of hot rice-moong bean kanji. So I made this today and had this for both lunch and dinner. A bowl of this hot kanji with\u00a0 pickle provided me with the warmth and energy to get out of the blanket. I had loved this since my childhood and used to request my mom to make this during non-sick days too. The cooked rice and mung bean along with the coconut milk made this porridge rich and highly nutritious.<\/p>\n<p>For making this porridge, I highly recommend using <a href=\"http:\/\/en.wikipedia.org\/wiki\/Rosematta_rice\" target=\"_blank\" rel=\"noopener\">Rosematta rice<\/a> or Kerala Matta rice which is the favourite rice of Keralites. It is available in most Indian stores. I&#8217;ve had this made with other rice, but this particular rice makes this kanji taste delicious and nutritious.<\/p>\n<p>This is known as &#8220;Kanji&#8221; in Kerala, enjoyed by almost everyone &amp; is truly a comfort food.<\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Rice, Mung Bean and coconut milk Porridge- Instant Pot Recipes\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/ZKTL2qkfN40?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<h3><strong>Rice-Moong Bean Coconut Milk Kanji or Porridge<\/strong><\/h3>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean_soup1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3422\" title=\"rice-mung bean_soup\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean_soup1.jpg\" alt=\"\" width=\"475\" height=\"408\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean_soup1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean_soup1-300x257.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Rosematta or Kerala matta red rice- 1 1\/2 cups<\/li>\n<li>Whole moong bean- 1 cup<\/li>\n<li>Water- 4 cups<\/li>\n<li>Salt- 1 1\/2 tsp<\/li>\n<li>Coconut milk, thick- 2 cups<\/li>\n<li>Water, to thin down the kanji- 1 cup<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Rinse the rice and moong bean taken in a strainer under running water till the water turns clear.<\/li>\n<li>If cooking in a regular pressure cooker, add the rice, mung bean &amp; salt along with 4 cups water. Cook till 4 whistles till rice &amp; mung bean has cooked well.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/cooked-rice-mung-bean.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3424\" title=\"cooked rice-mung bean\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/cooked-rice-mung-bean.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/cooked-rice-mung-bean.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/cooked-rice-mung-bean-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>After the rice and mung bean have cooked, using a wooden spoon slightly mash the cooked rice and bean.<\/li>\n<li>Add coconut milk and combine well.<\/li>\n<li>Add 1\/2 to 1 cup water to thin down the consistency.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean-coconut-milk.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3425\" title=\"rice-mung bean coconut milk\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean-coconut-milk.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean-coconut-milk.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/rice-mung-bean-coconut-milk-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Cook over medium heat, and let coconut milk come to a slight boil.<\/li>\n<li>Serve in a bowl &amp; enjoy with pickle.<\/li>\n<\/ul>\n<p><strong>Cooking in Instant Pot<\/strong><\/p>\n<ul>\n<li>If making in the Instant Pot: add rice, moong bean, salt, and water to the stainless steel pot.<\/li>\n<li>Select the pressure cook setting, set the time to 30 minutes at high pressure.<\/li>\n<li>After pressure cooking, let the pressure release naturally for 10 minutes &amp; then do a quick pressure release.<\/li>\n<li>Open the lid, combine well.<\/li>\n<li>Add coconut milk, combine well.<\/li>\n<li>If it&#8217;s too thick add 1\/2 to 1 cup water to thin it down.<\/li>\n<li>Select saute setting, normal temperature and cook till the coconut milk has come to a slight boil.<\/li>\n<li>Taste and add more salt if needed.<\/li>\n<li>Serve hot in a soup bowl and enjoy with pickle.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>Adjust the consistency based on your needs by adding a combination of coconut milk and water.<\/li>\n<li>Add enough salt to taste.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/02\/Rice-mung-bean-soup2.jpg\" \/>\n<div class=\"item ERName\">Payar Kanji or Rice and Mung Bean Coconut milk porridge<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT3M\">3 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT38M\">38 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">5 people<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Rosematta or Kerala matta red rice- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Whole moong bean- 1 cup<\/li>\n<li class=\"ingredient\">Water- 4 cups<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 to 2 tsp<\/li>\n<li class=\"ingredient\">Coconut milk, thick 2 cups<\/li>\n<li class=\"ingredient\">Water, to thin down the kanji- 1 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Rinse the rice and moong bean taken in a strainer under running water till the water turns clear.<\/li>\n<li class=\"instruction\">If cooking in a regular pressure cooker, add the rice, mung bean &amp; salt along with 4 cups water. Cook till 4 whistles till rice &amp; mung bean have cooked well.<\/li>\n<li class=\"instruction\">After the rice and moong bean has cooked, using a wooden spoon slightly mash the cooked rice and bean.<\/li>\n<li class=\"instruction\">Add coconut milk and combine well.<\/li>\n<li class=\"instruction\">Add 1\/2 to 1 cup water to thin it down.<\/li>\n<li class=\"instruction\">Cook over medium heat, let coconut milk come to a slight boil.<\/li>\n<li class=\"instruction\">Serve in a bowl &amp; enjoy with pickle.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking in Instant Pot[\/b]<\/div>\n<ol>\n<li class=\"instruction\">If making in the Instant Pot: add rice, moong bean, salt, and water to the stainless steel pot.<\/li>\n<li class=\"instruction\">Select the pressure cook setting, set the time to 30 minutes at high pressure.<\/li>\n<li class=\"instruction\">After pressure cooking, let the pressure release naturally for 10 minutes &amp; then do a quick pressure release.<\/li>\n<li class=\"instruction\">Open the lid, combine well using a wooden spoon slightly mash the rice &amp; mung beans.<\/li>\n<li class=\"instruction\">Add coconut milk, combine well.<\/li>\n<li class=\"instruction\">If it&#8217;s too thick add 1\/2 to 1 cup water to thin it down.<\/li>\n<li class=\"instruction\">Select saute setting, normal temperature and cook till the coconut milk has come to a slight boil.<\/li>\n<li class=\"instruction\">Taste and add more salt if needed.<\/li>\n<li class=\"instruction\">Serve hot in a soup bowl and enjoy with pickle.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Adjust the consistency based on your needs by adding a combination of coconut milk and water.[br]Add enough salt to taste.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to comfort food nothing can beat this Rice-Mung bean in coconut milk\u2026<br \/>\nCold viruses fell in love with me and have been<\/p>\n","protected":false},"author":1,"featured_media":3427,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[409,1120,399,85,81,14,30],"tags":[24,1121,202,992,982,713],"class_list":["post-3418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coconut-milk-by-ingredient","category-instant-pot-recipes","category-moong-dal-by-ingredient","category-quick-fix-meals","category-rice-dishes","category-soup","category-video","tag-coconut-milk","tag-instant-pot-recipes","tag-mung-bean","tag-rice","tag-soup","tag-video-2","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=3418"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3418\/revisions"}],"predecessor-version":[{"id":33090,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3418\/revisions\/33090"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/3427"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=3418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=3418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=3418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}