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/jaggery
• 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

How to Make Huggi

• Dry roast yellow moong dal for a couple of minutes or until it changes colour slightly.
• Wash white rice and combine with the roasted dal.
• Add crushed pepper and turmeric.
• Add about 3.5-4 cups of water. (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).
• Pressure cook the rice - dal mixture until done. Do not worry if it gets over cooked.
• Take the sugar/jaggery in a pan.
• Add enough water to just cover it, boil on low-medium heat until it has dissolved.
• Add the dal-rice mixture, copra and half the ghee.
• Mix well and remove from fire.
• Heat 1 tsp of ghee and roast the raisins and cashews until golden brown.
• Add to huggi and mix well.
• Serve hot, topped with a generous dollop of ghee.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/