Good Friday Rice Gruel / Congee (Rice and Lentils Gruel)

This Gruel or Congee is usually eaten on Good Friday
1 cup Raw Rice
½ cup Moong Dhal
¼ cup 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. Boil 3 cups of water in a suitable vessel and when boiling add the rice, roasted Moong Dhal and a pinch of salt. Cook on low heat till the rice and dhal are soft. Add the cocoanut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Gruel or Congee should be of the consistency of thick soup. Serve plain or with Coconut chutney. (Omit the sugar or jaggery if desired)

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