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

Method:

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