Huggi (Pronounced as "Hoo-Ggi") / Khara Pongal / Spicy Lentils Rice / Spicy Split Mung Dal Rice Recipe
Huggi (a kannada word meaning - fun and celebration time) is a very special dish prepared very commonly in most of the Brahmin households in South India. This is a staple main dish during Sankranthi, a festival of harvest celebrated every year on January 14th throughout South India. Also celebrated in other parts of India (with different names for the festival).
Huggi is prepared with freshly harvested rice, lentils and other spices grown by our farmers. Its a very special time in all the villages in India.
I make this one pot meal, which is a healthy and filling main course for weeknight dinner. Huggi could also be a great lunch box meal.
Ingredients
2 cups white rice, washed and soaked for 5-10 mins
1/2 cup split mung beans, washed and soaked for 5 mins (optionally replaced by whole mung beans when you don't find the split mung beans)
1/4 cup freshly grated coconut
1 tsp freshly ground black pepper
8-10 whole black peppercorns, (optional)
1 tsp ground turmeric
2 tsp cumin seeds
1/4 tsp hing or asafoetida
1 tsp freshly grated ginger
1 tbsp finely chopped green chillies (optional)
1 tbsp finely chopped curry leaves
1 tsp salt or to taste
4 tbsp ghee or clarified butter
1 tbsp cashew nuts, chopped
a pinch of mustard seeds
a pinch of hing or asafoetida
Method
1. In a rice cooker pot wash and soak the rice for 5-10 minutes.
2. Into the pot add the washed split mung beans, grated coconut, ground black pepper, black peppercorns, turmeric, cumin seeds, hing, grated ginger, chopped green chillies, curry leaves and 2 tbsp ghee.
3. Mix everything throughly and cook the rice on the white rice setting on your rice cooker.
4. Once the rice cooker indicates your rice is done. Bring the pot outside and give the rice a good mix, gently.
5. In case you are using a pressure cooker, mix everything and place the pot into the pressure cooker and wait for 5-8 whistles on the cooker (depends of your pressure cooker size/quantity),
6. Once the pressure is down open the pressure cooker and bring the pot outside and gently give the rice a good mix.
7. After the rice is ready. Heat a pan on and add 2 tbsp ghee and once ghee is hot add the cashew nut pieces. Fry until it turns pinkish brown. Now add a pinch of mustard seeds (wait for it to splutter) and then add hing.
8. Pour the above seasoning on top of the Huggi / Spicy Split Mung Dal Rice and mix gently. Serve the dish hot with a dollop of ghee and a side dish of sweet and sour gravy (called "Gojju" in Kannada) or with coconut chutney or as desired.
Huggi (a kannada word meaning - fun and celebration time) is a very special dish prepared very commonly in most of the Brahmin households in South India. This is a staple main dish during Sankranthi, a festival of harvest celebrated every year on January 14th throughout South India. Also celebrated in other parts of India (with different names for the festival).
Huggi is prepared with freshly harvested rice, lentils and other spices grown by our farmers. Its a very special time in all the villages in India.
I make this one pot meal, which is a healthy and filling main course for weeknight dinner. Huggi could also be a great lunch box meal.
Ingredients
2 cups white rice, washed and soaked for 5-10 mins
1/2 cup split mung beans, washed and soaked for 5 mins (optionally replaced by whole mung beans when you don't find the split mung beans)
1/4 cup freshly grated coconut
1 tsp freshly ground black pepper
8-10 whole black peppercorns, (optional)
1 tsp ground turmeric
2 tsp cumin seeds
1/4 tsp hing or asafoetida
1 tsp freshly grated ginger
1 tbsp finely chopped green chillies (optional)
1 tbsp finely chopped curry leaves
1 tsp salt or to taste
4 tbsp ghee or clarified butter
1 tbsp cashew nuts, chopped
a pinch of mustard seeds
a pinch of hing or asafoetida
Method
1. In a rice cooker pot wash and soak the rice for 5-10 minutes.
2. Into the pot add the washed split mung beans, grated coconut, ground black pepper, black peppercorns, turmeric, cumin seeds, hing, grated ginger, chopped green chillies, curry leaves and 2 tbsp ghee.
3. Mix everything throughly and cook the rice on the white rice setting on your rice cooker.
4. Once the rice cooker indicates your rice is done. Bring the pot outside and give the rice a good mix, gently.
5. In case you are using a pressure cooker, mix everything and place the pot into the pressure cooker and wait for 5-8 whistles on the cooker (depends of your pressure cooker size/quantity),
6. Once the pressure is down open the pressure cooker and bring the pot outside and gently give the rice a good mix.
7. After the rice is ready. Heat a pan on and add 2 tbsp ghee and once ghee is hot add the cashew nut pieces. Fry until it turns pinkish brown. Now add a pinch of mustard seeds (wait for it to splutter) and then add hing.
8. Pour the above seasoning on top of the Huggi / Spicy Split Mung Dal Rice and mix gently. Serve the dish hot with a dollop of ghee and a side dish of sweet and sour gravy (called "Gojju" in Kannada) or with coconut chutney or as desired.
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