Huggi (Pongal/Khichadi/Spicy Split Green Gram Rice)

IMG_2183After sweet dish for Makara Sankranti, here comes another dish, especially, prepared one day before the festival, we call that day as “Bhogi”. Huggi is a typical south Indian recipe. Huggi recipe is similar to pongal and Khichadi. This recipe is very popular in southern part of India. Huggi is prepared using rice, split green gram and some spices. There is no such hard and fast rule that this recipe is prepared, particularly, on Bhogi, you can prepare it whenever you feel of eating it. Huggi is very good child friendly food which is very easy to digest and is very tasty and healthy as well. You can try it for your younger one. Huggi with “Hasi Huli” is an excellent combination. Hasi Huli is similar to rasam or saaru. I prepare this dish often as it consumes very less time. Whenever you are tired or you have very less time to prepare food, you can prepare this dish and serve it. You can serve it for breakfast, you can serve it as main course for lunch and you can prepare it for dinner as well. It is a boon for working women. Let’s see the preparation of Huggi.  


  • Rice – 1 cup
  • Split Green gram/Hesaru bele/moong dal – 1 cup
  • Cooking oil – 2 Tea spoon
  • Mustard seeds – 1/4 Tea spoon
  • Cumin seeds/Jeerige – 1 Tea spoon
  • Groundnuts/Shenga – 1 Table spoon
  • Black pepper/Kari menasu – 1/2 Tea spoon (8-10 in number)
  • Clove/Lavang – 4
  • Curry leaves – 1 String (8-10 leaves)
  • Red chilly – 2
  • Hing/Asafoetida – 1 pinch
  • Termeric powder/Haldi powder – 1/4 Tea spoon
  • Grated dry coconut/Vona Khobbari Turi – 1 Table spoon
  • Dry Ginger powder/Shunti powder – 1/2 Tea spoon
  • Coriander powder/Dhania powder – 1 Tea spoon
  • Salt – 1 Tea spoon (vary according to your taste)
  • Ghee/Tuppa/Clarified butter – 1 Table spoon
  • Cashewnuts/Kaju – 1 small cup (1/2 split)
  • Rasins/Dry grapes – 1 small cup


  • Place a wide bottomed pan (kadhai) on medium heat. Pour split green gram into it and slightly roast the gram. Roast it for 3-4 minutes, no need to roast thoroughly. Mild roasting is enough for this dish. Take out the pan from heat and add rice to it and toss it so that rice will get heated by mixing with heated gram. By doing this process, the dish will get a beautifull texture with aroma. Leave it to cool down, it may take 15 minutes. Meanwhile, you can start preparing the other things.
  • Place a pressure cooker (capacity of 3 litres) on medium flame, pour oil in it. Add mustard seeds and wait until they split completely. Add groundnuts, black pepper, cloves, cumin seeds, red chilly, curry leaves, hing and haldi powder, one after the other. Shallow fry all the ingredients for 10-20 seconds by stirring it continuously with the help of a ladle.
  • Pour 7 cups of water to the pressure cooker. Add coriander powder, dry ginger powder, grated dry coconut and salt. Mix it well with the help of a spoon. Close the the cooker and cook it on low heat. Allow it whistle thrice and remove from heat. Wait until it’s pressure is down.
  • Place a small frying pan on low heat, pour ghee in it. Add cashewnuts and raisins and roast them to golden brown color. Take out the pan  from heat and keep it aside.
  • Open the lid of the cooker and take out the cooked stuff to a large serving bowl and toss it a little. Pour roasted dry fruits all over it and serve it.
  • Your delicious and healthy Huggi is ready to serve hot. You can serve it with hasi huli or gojju or coconut chutney.
  • Isn’t it easy and less time consuming!
  • Enjoy cooking.



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