Urad dal porridge

Urad dal porridge or Ulunthu kanji

Revisiting "almost" forgotten recipes...

Urad dal is quite famous in Indian cooking.The health benefits of urad dhal needs no introduction. 
It is a main source of iron and protein in Indian vegetarian cooking. This recipe calls for dry ginger. Do not substitute fresh ginger for dry ginger both are different in taste.  
Considering food as medicine is part of Indian tradition.There are many spices that acts like medicine. Dry ginger is one such spice.Its very good for digestive system, common cold etc. This is recipe is sweet and looks like a dessert but the dry ginger in this recipe make it like a appetizer.
I remember my granny making this for me, during rainy days especially in the morning. Don't forget to introduce this recipe to your kids. The recipe is sweet delicious, aromatic, kids will sure love them

Quarter a cup urad dhal. (soaked in water for 1 hour)
4 cardamon (reduce to 2 for less spice)
1 inch long dry ginger piece. 
Sugar  4 tbsp( or taste). 
3 cups of water. 
2 tbsp of freshly grated coconut. 

1 tbsp of ghee
half a tsp of cashews 
half a tsp of raisins. 

Powder dry ginger and cardamon with 1 tsp of sugar. 
Grind Urad dhal by adding 1 cup of water. 
Boil 2 cups of water in a pan. When the water is about to boil add the blended urad dhal to the boiling water. 
Stir for 2 -3 min, the porridge will start to thicken. Stir continuously else the porridge will start to make some lumps. After 5 min of medium low, remove from heat and add the powdered ginger and cardamon.
I blended the porridge once again in the blended to get a smooth porridge without any lumps.
Add freshly grated coconut. 

For garnishing, this is totally optional step. Heat 1 tbsp of ghee in a small pan. Fry cashews and raisins when the ghee is hot. Add the fried cashews and raisins to the porridge. 

Enjoy this porridge anytime. There are so may variations to this recipe like adding jaggery instead of sugar. This makes the porridge taste and look different, of course yummy.  


  1. protein packed kanji


  2. tried this kanji today.it was yummy.even my daughter liked it.thanku for the recipe.

  3. Thank you subha, its a healthy recipe too. Glad you like it.


Keep updated, join us on facebook

Banner Ad


Blogger news


I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.