Also known as Pongal or Khichdi, Huggi is prepared using Rice, Split Green Gram and spices. This recipe is in typical South Indian style. Huggi is compulsorily prepared a day before Shankranthi known as Bhogi festival.
Time Required: 40 Minutes
2 Cups Raw Rice
1 Cup Moong Dal / Hesarubele / Split Green Gram
1/2 Cup Winter Flat Beans / Avarekayi (Optional)
2 tbsp Ghee
2 tsp Oil
½ Cup Grated Dry Coconut
Few Curry Leaves
2 Green Chilies, Slit
1 tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
½ tsp Turmeric Powder
½ “ Fresh Ginger, Juliennes
Few Cashew nuts, Broken into pieces
Salt to taste
Dry roast Moong Dal for a minute and keep it aside. In a cooker, heat Oil and Ghee and add Jeera, Musturd Seeds. When they splutter, add Peppercorns, Cloves, and Turmeric Powder. Add Curry leaves, Green Chilies, Ginger and stir. Add Moong Dal, Avarekayi, Rice and mix.
Add Coconut and Salt.
Add 5 to 6 Cups of water and another tbsp of Ghee and cook in the cooker.
Remove after the 3 whistles. If the Huggi is thick add more water and cook for some more time. Fry Cashew nuts in the remaining Ghee and add the nuts as well as the excess Ghee to the Rice and mix well.
Remove to a serving bowl and serve hot with Gojju (a sweet side dish).