A nourishing South Indian classic — this simple porridge combines the goodness of traditional red rice with the protein-rich power of horse gram. Naturally gluten-free, easy to digest, and deeply satisfying.

Ingredients

• 1 cup Kaivarai Samba Red Rice (from our catalog)
• ½ cup Karuppu Kollu Horse Gram (from our catalog)
• 5 cups water
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• Salt to taste
• 1 tsp coconut oil

Instructions

• Soak the horse gram overnight (or for at least 6 hours). Rinse and drain.
• Rinse the red rice thoroughly. Combine rice and soaked horse gram in a pressure cooker with 5 cups of water.
• Cook on medium heat for 4–5 whistles until the rice and lentils are soft and mushy.
• In a small pan, heat coconut oil. Add cumin seeds and let them splutter. Add onion and garlic; sauté until golden.
• Add the sautéed tempering to the cooked rice-lentil mixture. Season with salt and stir well. Add water to adjust consistency if needed.
• Serve warm. Best enjoyed as a wholesome breakfast or light dinner.

Why This Recipe?

Kaivarai Samba is a heritage red rice variety packed with iron and fibre. Karuppu Kollu (Horse Gram) is one of the most protein-dense legumes in Indian cooking, known to support metabolism and weight management. Together, they make a complete, balanced meal that your grandparents would recognise — and your body will thank you for.