Kerala Rice Porridge with Black Chana Fry

Ingredients

• 1 cup Matta Rice (This rice is slightly red in color but is not the same as red rice)
• 8 cups Water
• 1 cup Kala Chana
• 3 tablespoons Coconut Oil
• 2 tablespoons Mustard Seeds
• 1 teaspoon Ghee
• 1 cup Coconut (grated)
• 5 count Garlic Cloves
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric
• 4 count Green Chillies
• 1.5 count Onions
• 10 count Curry Leaves
• 3 count Dry Red Chillies
• 1 to taste Salt

Instructions

1. 1In an Instant Pot, place two inner pots. In one pot, add the washed matta rice with 8 cups of water. In the other pot, add the kala chana with enough water to cover it. Set the Instant Pot to high pressure for 30 minutes and allow the pressure to release naturally.
2. 2Using a mixer grinder, blend the grated coconut, garlic cloves, cumin seeds, turmeric, green chillies, half an onion, and curry leaves into a smooth paste.
3. 3Once the Instant Pot is ready, remove the kala chana and drain the water. Transfer it to a vessel over medium heat. Add the ground coconut mixture, cover, and cook until the raw aroma of the coconut dissipates.
4. 4In a separate vessel, heat coconut oil. Once hot, add mustard seeds. When they begin to splutter, add the dry red chillies, curry leaves, and the remaining onion. Fry until the onions are golden brown. Add this tadka to the cooked kala chana mixture and season with salt.
5. 5Remove the rice porridge from the Instant Pot. Stir in a teaspoon of ghee and season with salt to taste. Serve the rice porridge alongside the kala chana thoran, accompanied by a spicy pickle.