Huggi

Huggi is the authentic rice recipe prepared  from green grams and rice with a whole lot of black peppers.This is done mostly in Karnataka during winter season.This recipe is from my Mother in law.She adds a few spices like cumin ,black pepper and cloves made into fine powder and then added it while making Huggi.
Huggi is like khichdi or pongal in Tamil.My measurements are a little different from pongal because I use more of moong dal than rice.

Ingredients,
Moong dal -1cup
Sona masoori rice - 1/2 cup
Fresh coconut - 1/4 cup (grated or small pieces of fresh coconut)
Black pepper- 1/2 tsp and a little lesser than 1/2 teaspoon more to be grinded along with cumin and cloves.
Cloves-2
Cumin -1 tsp
Salt- 1 and 1/2 teaspoons.
Turmeric -1/3 teaspoon

For tempering,
Oil -2 tablespoons
Ghee - 1 teaspoon
Mustard seeds- 1/2 teaspoon
Cumin- 1/2 teaspoon
Asafoetida- a pinch
Curry leaves- 4-5

1. Take moong dal,rice and 1/2 tsp of black peppers in a bowl and add 2 cups of water to it and cook.(I cooked it in a pressure cooker for 3 whistles)
2. Grind a little lesser than 1/2 teaspoon of black pepper,cumin and cloves into fine powder.
3. In a pan take 2 tbsps of oil and 1 teaspoon of ghee.As it gets heated add mustard seeds and cumin seeds,a pinch of asafoetida and curry leaves.
4. Take the whole cooked moong dal and rice in a pan and add 2 cups of water.Keep stirring on medium flame.
5. Add coconut,Grinded fine powder,salt and turmeric.Keep stirring on medium flame.
6. Switch off the stove and add the tempering.Do not stir the tempering.
7. Allow huggi to cool down a little before serving.

Take moong dal,rice and black peppers with 2 cups

of water and cook till 3 whistles.

Cooked moong dal and rice with black peppers.

Grind a little lesser than 1/2 teaspoon of black pepper,

2 cloves and 1 teaspoon of cumin to fine powder.

Take the cooked moog dal and rice and add coconut,

turmeric,grinded masala powder and salt.Add 2 cups of 

water and keep stirring on medium flame.

Add tempering and serve when it is warm.

Huggi.