Meghalaya Dawai Maize Corn Porridge Garo Simple Morning

Ingredients

• 1 cup coarse maize grits (makki ka dalia — coarsely ground dried corn; NOT cornflour; available at Indian grocery stores)
• 3 cups water
• 1/2 tsp salt
• 1 tbsp butter or ghee for serving

Method

1. Bring 3 cups water to a rolling boil in a heavy pot.
2. Add 1/2 tsp salt.
3. Reduce to medium heat. While stirring the boiling water constantly, pour the maize grits in a slow thin stream.
4. Stirring constantly as you add them prevents lumps — if poured all at once they clump.
5. Reduce heat to low-medium. Cook stirring every 2 to 3 minutes for 18 to 20 minutes.
6. Maize porridge tends to settle and stick at the bottom — regular stirring is essential.
7. Test after 18 minutes: the grits should be completely soft with no chalky raw grittiness.
8. If any hardness remains cook 5 more minutes with an additional 1/4 cup water.
9. The finished porridge should be thick enough to hold a spoon upright briefly but soft enough to pour slowly.
10. Serve in bowls with a knob of butter or ghee melting on top.