Fasting vegetarian congee recipe

INGREDIENTS:

1. Split bengal gram - 2 tablespoon (tbsp.)
2. White Chick pea - 3 tablespoon (tbsp.)
3. Samba wheat - 3 tablespoon (tbsp.)
4. Tapioca pearls (javvarisi) - 2 tablespoon (tbsp.)
5. Fenugreek seed - 1/2 tablespoon (tbsp.)
6. Rice - 1/2 cup
7. Small Carrot - 2
8. Ginger garlic paste - 1 teaspoon (tsp.)
9. Onion - 2
10. Tomato - 1
11. Coriander leaf - 20 leaves
12. Mint leaf - 10 leaves
13. Cinnamon stick - 1 inch (broken)
14. Cloves - 3
15. Cardamom - 2
16. Graded coconut - 1 cup
17. Salt - 1 teaspoon (tsp.)
18. Oil - as needed.

PREPARATION:

1. Thinly slice onion and tomato.
2. Cut carrots into 1/2 inch pieces.
3. Slit the green chili vertically.
4. -- Making coconut milk --
   1. Add a cup of water to the coconut and grind it. Drain the water and get the thick coconut milk and keep aside.
   2. Now add 2 more cup of water to the coconut and drain water to make another 2 cup of coconut milk and keep it separate.
5. Soak separately overnight samba wheat, chick peas, Tapioca pearls (javvarisi), fenugreek seeds, split bengal gram in water.
6. Cook tapioca pearls (javvarisi), chickpeas separately and keep it aside.
7. In a pot heat 2 tablespoon of oil, add cinnamon stick, cloves, fennel seeds, cardamom and sauté for few minutes.
8. Now add the onion and cook until it turns golden brown. Now add the tomatoes, green chili, mint leaves, coriander leaves and cook for 2 to 3 minutes.
9. Now add the ginger garlic paste and cook until the raw smell is gone.
10. Now add the rice, add 3 cup of water, salt to taste. Place the lid and cook until it start to boil.
11. Now add the carrots, bengal gram, fenugreek seed, chick peas, samba wheat and continue cooking for 5 min.
12. Add the 2 cup of coconut milk (not thick coconut milk) and bring to boil. Reduce the heat simmer and cook for 20 min. Stir time to time so the congee does not get burnt.
13. Now add the tapioca pearls (javvarisi) and cup of water, simmer and cook for 20 min stirring time to time.
14. Now add the thick coconut milk and cook for 1 minute and serve.

NOTES: