Huggi/Pongal

Chef Rupa, January 15, 2017

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With the arrival of the new year arrives Makara Sankaranthi! It is widely celebrated all over India and even in parts of Nepal. Different regions celebrate it differently as our country is well known to do.I love the fact that i am from a country with such diversified cultures that whereever you go you get to experience something new, something yummy ;) Being from Karnataka the way my family celebrates sankaranthi is by waking up early in the morning, drawing rangoli outside the house and help in decorating the house with fresh flowers and torana. After a good scalp massage with sesame oil  followed by a hot shower,  we worship God and especially Surya deva and offer naivedya (food for God). Naivedya items include Ellu -bella and Pongal (Sweet and Savory). Savory pongal also known as Huggi in Kannada is cooked on charcoal flame or wood flame in a thick bottom vessel. The process itself takes long but is worth every bit of the effort! Aah nostalgia! However as this dish is so delicious we cannot wait to eat it only once a year in that painstakingly long way and so the next best version which tastes every bit as good and is the most satisfying hot breakfast that i can ever ask for! My mother prepares it slighlty differently than my mother-in-law and my version here comes from my mommy dearest. I will write another post for my mother-in-laws version which tastes slightly different but great.Enjoy this with Bellada gojju and some sweetened fresh coconut!

Huggi/Pongal/Ven Pongal
My favorite rice item breakfast that is so simple yet so elegant. Basic recipe with rice and moong dal with minimal flavors but what a delicious and satisfying breakfast it is! It is probably not new to you but my method will result in a different flavor and texture that i can assure you will love!
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Huggi/Pongal/Ven Pongal
My favorite rice item breakfast that is so simple yet so elegant. Basic recipe with rice and moong dal with minimal flavors but what a delicious and satisfying breakfast it is! It is probably not new to you but my method will result in a different flavor and texture that i can assure you will love!
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Huggi/Pongal -gojju
  2. Measure and keep all the ingredients ready.
  3. Heat a non-stick deep pan and add the moongdal to it and saute on a low flame only to warm the moongdal. Do not roast it or let it change color
  4. Once the dal is warmed up add enough water to cover 3 times the height of the moong dal (approximately 2-3 cups water) and add turmeric to it. Let it boil for about 7-10 mins
  5. When the moongdal is parboiled, wash and add the rice and salt. Let them boil and cook for a good 10-15 mins on medium flame.
  6. Keep checking the water level and DO NOT walk away. You may need to add water in between and i would recommend adding not more than 1/2 a cup to 1 cup each time the water level goes down until the rice and dal is all well cooked.
  7. In the meanwhile heat ghee in another shallow pan. When the ghee is hot , add jeera, pepper and cashews and saute until light golden brown.
  8. Remove from heat and keep it away as the cashews continue to brown in the heat of the ghee. DO NOT over brown it on the flame
  9. Now add a small amount of jaggery 1/4 inch big or 1/4 tbsp powder (optional)and dry coconut flakes and stir them well.
  10. Stir in the ghee/cashew mix.
  11. Serve it hot with bell gojju and a mixture of fresh coconut and sugar ( mix in 1/2 cup of fresh grated coconut and 2 tbsp of sugar)
Recipe Notes

Jaggery is one of those that secretly enhances flavor in these kind of dishes without really showing it presence. That is why it's a secret ingredient, it's there but not really. So don't overdose it with jaggery.

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