Rice porridge and Pigeon peas

This is my all time favorite food. When I am a little low on energy and need a break from all the spicy and oily food, I make this. I know the name sounds too fancy but it is a very simple Jain Gujarati dish, that we make quite often. We call this Ghensh and Tuvar in Gujarati. I don't know what it is called in Hindi and whether other people except Gujaratis make this or not.
Do you see the ghee floating around the sides?


For the Rice porridge (Ghensh)
You will need:

1 cup rice (I use a mix of jasmine and basmati rice) makes it so fragrant

salt to taste

Plenty of water to cook the rice to porridge consistency, about 4 cups or more

1 cup yogurt (should be sour)

Wash and soak the rice for half hour. Now bring the water to boil and add salt to it.

Add the rice and cook it for about 20 minutes till its fully cooked, now whisk the yogurt and add it to the rice and whisk the rice vigorously to get the yogurt incorporated. Do this as soon as you add yogurt, or else the yogurt will curdle. Simmer on low for about 10 minutes and the porridge is ready. Some people eat this with milk. I eat this with little ghee added to the porridge and then the tuvar.

For the Pigeon peas (tuvar)

For the pigeon peas you have to use the dry peas and cook it in pressure cooker. I am not sure whether you get canned pigeon peas. The ones that you get in can are the fresh green ones so the only option is to use the whole dry pigeon peas.

Soak the pigeon peas overnight and pressure cook it adding salt for 6-7 whistles. Yes it takes longer for the whole tuvar to cook.

1 cup dry whole pigeon peas cooked

1 tbsp oil

1/4 tsp haldi

1/4 tsp chili powder

1 tbsp dhania powder

a pinch of hing

salt to taste

you can adjust the spicyness and salt according to your taste

Heat the oil and add hing and then add rest of the masalas and little water just about a tsp and then add the cooked pigeon peas and stir and simmer for about 5-10 minutes.
Serve it with the Rice porridge.