23 December, 2015

LENTIL RICE DISH| HUGGI GOJJU| ಹುಗ್ಗಿ ಗೊಜ್ಜು

Posted in : RICE DISHES| PULAV| MASALA BATH| BISIBELE BATH| CHITRANNA on December 23, 2015 by : Divya Suresh Tags: BREAKFAST, chili weather, gojju, healthy, home made, huggi, Karnataka special dish Namma Bengaluru special dish, medicinal, nutritious, temple style, Winter special

Huggi – Gojju, the pair made in heaven to relish during chili weather. Huggi is a savoury dish prepared using the combination of rice and yellow lentil/split green gram, cooked together until soft and tempered with some spices and herbs.

This is the authentic method of making Huggi – gojju. This is a regular dish during winter, that too during Dhanurmasa. I learnt this particular recipe from my Grand Mother (Paternal) at a very young age. She used to make the preparation so simple and easy yet very yummy. She was an expert !! So sharing the recipe of the same.

This dish is prepared with a very few ingredients. The basic ingredients are same as the Khichdi of Northern India, but the tempering method is little different though more or less prepared with the same set of ingredients.

Palak whole green gram Khichdi , Sago/Sabbakki Khichdi , Hesaru kalu huggi/Khichdi , north Indian style Khichdi , avalakki huggi/rice flakes Khichdi , makai no chevdo/sweet corn Khichdi are some more huggi recipes you can check on this blog.

Ingredients : measuring cup used – 250 ml

Yellow lentils/ Moong dal – 1/2 cup
Rice (sona masoori) – 1/2 cup
Water – 5 cups
Salt to taste

For tempering :

Ghee – 2 tbsp ( one can use little more or less according to their requirement)
Cumin seeds – 1/2 tbsp
Black pepper corns – 1/4 tsp
Black pepper powder – 1/4 tsp
Grated dry coconut – 1/3 cup or little more or less
Turmeric powder – 1/2 tsp
Jaggery -1 or 2 tsp

PROCEDURE :

Cook both lentil and rice together with 5 cups of water in a cooker or vessel

Heat ghee in a pan add all the other ingredients under the heading ”for tempering”

Don’t overheat the ghee, otherwise it gives a different smell and the spices will also get burnt
Add jaggery, salt and prepared tempering to the cooked rice-lentil mixture

Combine everything well n give it one boil
Huggi is ready to serve.

For GOJJU ( sweet chutney ) :

Tamarind pulp – 2 tbsp
Jaggery – 3 tbsp
Water – 1/4 cup or little less
Salt as required

For tempering :

Ghee – 1/4 tsp
Mustard seeds – 1/4 tsp
Whole red chilies – 2 nos., OR red chilli flakes – 2 or 3 pinches

PROCEDURE :

Heat 1/4 cup of water and add in jaggery, once it dissolves fully strain the jaggery water
Now boil tamarind pulp, jaggery and salt together well, add some more water if needed
Prepare tempering using the ingredients listed under the heading ‘for tempering’ and add it to the boiled mixture.