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Total Time:
45-60 minutes
Rated 5 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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

  • 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