Good Friday is a day of fast and abstinence. In the olden days, people would have just one simple meal at mid day on Good friday. This Rice and Lentil Porridge / Gruel / Congee is normally prepared and eaten in most Christian Homes on Good Friday in India.
½ cup Moong Dhal (Green gram dhal)
¼ cup Brown Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons raisins
A pinch of salt
Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Heat 3 cups of water and the salt in a vessel, and when nicely boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft and pish-pashy.
Add the coconut, sugar/ jaggery and raisins and mix well. Simmer for 2 or 3 minutes, then off the heat. The Porridge / Congee should be of the consistency of thick soup.
erve plain or with Coconut chutney either hot or cold
RICE, LENTILS AND
COCONUT GRUEL / PORRIDGE
( Good Friday Rice
Congee)
Serves 6 preparation
time 1 hour
½ cup Raw Rice ½ cup Moong Dhal (Green gram dhal)
¼ cup Brown Sugar or Jaggery
½ cup grated coconut or 1 cup coconut milk
2 tablespoons raisins
A pinch of salt
Wash the rice and soak it for half an hour in a little water. Dry roast the Moong Dhal lightly in a pan and take down. Heat 3 cups of water and the salt in a vessel, and when nicely boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft and pish-pashy.
Add the coconut, sugar/ jaggery and raisins and mix well. Simmer for 2 or 3 minutes, then off the heat. The Porridge / Congee should be of the consistency of thick soup.
erve plain or with Coconut chutney either hot or cold
(Omit the Brown sugar or jaggery if you want it plain not
sweet)
This Congee is usually eaten on Good Friday
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