May 14, 2015


This is my grandmother's signature dish. I can probably never match the taste with what she prepared during my childhood.

This is very similar to pongal which is prepared in Bangalore/Tamil Nadu with moong dal and rice. A one pot meal. Can be served with tamarind chutney. Thats how I grew up eating and even now its a must for my husband. He will not eat Huggi without the chutney. Tangy taste with a tinge of jaggery makes it drool worthy.


1 cup rice
1/2 cup moong dal
1/4 cup grated coconut
1 green chillies
Ginger piece
1 teaspoon cumin powder
1/2 teaspoon pepper powder

1 tablespoon oil/ghee/butter
1 teaspoon mustard seeds
Curry leaves

In a pan heat oil, add mustard seeds and curry leaves. Mix green chilles and ginger pieces.
Add washed moong dal and rice. Fry for couple of minutes. Add water as required.
Add salt, pepper powder, cumin powder and bring the mixture to boil.
Add grated coconut.You can add more if you like a lot of coconut in your food.
Cook on simmer until rice and dal are cooked. 
Serve with tamarind gojju/chutney.

Serves: 2
Preparation Time: 40 minutes

Note: You can pressure cook dal and rice if you would like to. I avoid doing it only because we do not like this dish mushy or over cooked.

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