1 cup Raw Rice                   
½ cup Moong Dhal
¼ cup Sugar or Jaggery      
½ cup grated coconut or 1 cup cocoanut 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 and the salt in a vessel and when boiling add the rice and the roasted Moong Dhal. Cook on low heat till the rice and dhal are soft. Add the coconut, sugar/ jaggery and raisins and simmer for 4 to 5 minutes. The Congee / Kunji should be of the consistency of thick soup. 

(Omit the sugar or jaggery and the raisins and add a few whole pepper corns instead if you need a savoury dish)

Serve plain or with Coconut chutney. 
This Congee / Kunji/ Gruel  is usually eaten on Good Friday