Name: Ganji and Mash ke Vade' - popular dish from Bangalore. recipe by Affaf Ali at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Onion - 1; Tomato - 1; Cinnamon cardamon clove (c+c+c) - 1each; Kanki - 5tspn; Ginger garlic paste - 1/2tspn; Mutton mince(keema) - 100grams; Green chilly - 1; Mint leaves - handful; Red chilly powder - 1/4tspn; Salt - according to taste; Water - 4cups; Kanki Recipe:; Rice - 1cup; Moong dal - 1/3rd cup

ABOUT Ganji and Mash ke Vade' - popular dish from Bangalore. RECIPE

Ganji is kind of soup had for iftar, usually prepared during the holy month of fasting - Ramadan. It's light and nutritious, prepared with rice and moong dal granules known as 'kanki'. Kanki can be made in advance in large quantity. Ganji can be made in both veg and non -veg versions. Both taste equally good. Ganji is best enjoyed with mash ke vade(Urad dal vada). One of my favourite dishes with loads of mint leaves which gives a soothing aroma.

Ingredients Serving: 4

Onion - 1
Tomato - 1
Cinnamon cardamon clove (c+c+c) - 1each
Kanki - 5tspn
Ginger garlic paste - 1/2tspn
Mutton mince(keema) - 100grams
Green chilly - 1
Mint leaves - handful
Red chilly powder - 1/4tspn
Salt - according to taste
Water - 4cups
Kanki Recipe:
Rice - 1cup
Moong dal - 1/3rd cup

Instructions

In a cooker take some oil, once heated add c+c+c, onion slices and green chilly. Fry till onions turn light golden colour.
Add ginger garlic paste, saute for a minute. Add keema and fry well.
Add tomato cubes. Fry till tomatoes get soft. Add salt and chilly powder, Kanki. Fry for few seconds. Add fine slices of pudina and water.
Check for spices and add accordingly.
Cook for 4 whistles.
Serve hot with mash ke vade.
Kanki Recipe
Grind rice and moong dal separately in a mixer grinder on pulse mode for few seconds. Kanki must be coarse. Sieve till you get even size granules.

Similar Recipes