Today is Prathama Ekadashi and tomorrow being Dwadashi, it is a practice in many households to break the Ekadashi fast by consuming Ganji (rice gruel). In Mysuru region, the Ganji is prepared a little different from the Ganji prepared in Udupi. This Ganji can be salty or sweetened and is consumed during the Hindu month Aati also known as Ashada (July – August).
Time required: 20 minutes
2 Cups Red Rice
2 – 3 tbsp Soaked Fenugreek Seeds / Menthya / Methi Seeds
1.5 Cups soaked whole Green Gram / Hesarakalu
2 Cups Coconut Milk
Salt to taste
Wash Red Rice, Fenugreek Seeds, and Green Gram.
Cook them in a cooker.
Add Coconut milk and Salt and let it boil for 2 minutes.
If it is too thick, add more water and cook for 5 minutes.
Optionally, for a sweetened ganji, add 1 cup Jaggery. Remove to a serving dish.
Serve hot with your choice of gojju or pickle.
To make it rustic, serve with an organic spoon made of Jackfruit leaves or Palash / Muththala leaf.
I am sure the children will finish off their share in no time with a spoon made of leaf.