How do you break your Ramadan fast? In India, welcoming Iftar with a steaming bowl of Ganji is a common practice. Also referred to as Aash or Ganji, this scrumptious and filling Indian dish is often served in homes and local mosques once the sun sets during the holy season. Prepare Ganji in the comforts of your own kitchen with this easy to follow recipe!
Kheeme Ki Ganji/Aash
- 1/2 cup coarsely ground basmati rice
- 3 tbsp. moong dal
- 4 tbsp. grated coconut
- 1 tsp. Garam Masala
- 250g kheema (minced meat)
- 1 medium-sized onion, chopped
- 1 medium-sized tomato, cut into wedges
- 1 tsp. ginger garlic paste
- 2 tbsp. coriander leaves, chopped
- 2 tbsp. mint leaves, chopped
- 1 tsp. turmeric powder
- 1 clove, optional
- 1 cinnamon stick, optional
- Green chillies
- Salt to taste
- Water as required
- Wash and soak the moong daal. Set aside.
- In a large pot or pressure cooker, heat oil. Add the clove and cinnamon.
- Add the chopped onions and the green chillies.
- When the onion turns translucent, add the minced meat and stir well. Reduce flame to medium low.
- Add the soaked moong daal and stir.
- Add the ginger garlic paste and stir.
- Add the grated coconut and stir for a minute or two.
- Add the tomato wedges, and turmeric powder.
- Add 4 cups of water (adjust if necessary), salt, mint leaves, and coriander leaves.
- Increase the flame to medium high and wait for the water to start boiling.
- Add the rice and stir.
- Add one more cup of water and wait for it to boil again.
- When it comes to a boil, close the pot or pressure cooker and cook for 6-8 whistles (if using a pressure cooker) on medium flame.
- Remove the pot or pressure cooker from the heat.
- Serve warm.