Huggi (हुग्गी / ഹുഗ്ഗി)
Time Taken : 15-30 mins
MY RATING : 9/10
REFLECTIONS
Huggi is a sweet flavored Mung rice (Moong dal and Chaawal). It is a very important recipe hailing from the South western Indian state of Karnataka. Huggi is one of the healthiest and wholesome dishes of the world. Though different in taste and flow from it's north Indian counterpart, Khichdi and Tamilian cousin, PONGAL...Huggi definitely deserves to be on the top.
Easy to prepare..try it today!
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| DELICIOUS HUGGI - http://www.itslife.in/wp-content/gallery/receipe-rice/recipe-rice-huggi.jpg |
INGREDIENTS
1 cup - yellow moong dal
1 cup - white rice
1-2 tbsp - dry/desiccated coconut, grated/powdered (Kobbari/copra)
1.5- 2 cups - sugar OR jaggery (OR as per taste)
1/2 tsp - cardamom powder
1/2 tsp - black peppercorns, coarsely crushed (optional)
2 cups - milk (optional)
1 tbsp - cashews and raisins
1-2 tbsp Ghee/clarified butter
A pinch of turmeric
1 cup - white rice
1-2 tbsp - dry/desiccated coconut, grated/powdered (Kobbari/copra)
1.5- 2 cups - sugar OR jaggery (OR as per taste)
1/2 tsp - cardamom powder
1/2 tsp - black peppercorns, coarsely crushed (optional)
2 cups - milk (optional)
1 tbsp - cashews and raisins
1-2 tbsp Ghee/clarified butter
A pinch of turmeric
RECIPE
1. Dry roast yellow moong dal for a couple of minutes, or until it slightly changes color and the raw smell disappears.
2. Do not let it turn brown, though.
3. Wash white rice under running water, a couple of times and combine the roasted dal, crushed pepper and turmeric.
4. Add about 3.5-4 cups of water.
5. At this point, you could substitute half the quantity of water with milk (about 2 cups of milk and 1.5-2 cups of water).
6. Pressure cook the rice dal mixture until done.
7. Do not worry if it gets over cooked.
8. The dal and rice blend well when they are a little overcooked.
9. Take the sugar/jaggery in a pan.
10. Add enough water to JUST cover the sweetener.
11. Boil on low-medium heat until all the sugar/jaggery is dissolved.
12. I personally prefer using sugar bcause it gives a pleasant colour, but the jaggery version tastes great too!
13. Add the dal-rice mixture, copra and half the ghee.
14. Mix well and remove from stove.
15. Heat 1 tsp of ghee and roast the raisins and cashews until golden brown.
16. Add to huggi and mix well.
17. Transfer into separate bowls and serve hot, topped with a generous dollop of ghee!!!
Courtesy: Rekha from http://food.sify.com/vegrecipes/Huggi-244340 via http://maneadige.blogspot.com/
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