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HUGGI ANNA/KHARA PONGAL

15 Oct

Here is a quick recipe with moongdal and rice…..a healthy onepot meal
In some of southindian temples this is served as prasadam (mainly in banglore Eskon temple)….some use this as breakfast or some at dinner or lunchtime….. tastes heavenly with only little ingredients….
You can have this with sambar or coconut chutney….or without anything just serve with a dash of ghee….

INGREDIENTS

•1 cup rice
•3/4 cup moongdal
•1piece of ginger finely chopped
•1tsp jeera
•1tsp roughly crushed pepper corns
•A pinch turmeric (optional )
•Salt to taste
•1tblsp ghee/oil
•Curryleaves
•2 broken red chillies
•1tblsp grated coconut (opt)
•5cups water

METHOD

▪Heat cooker add ghee, when heated add jeera, crushed pepper, red chillies fry till good aroma add curryleaves, ginger saute this ,now add washed moongdal fry well for 2min
▪now add rice, turmeric,  water boil add coconut and salt mix well and close lid and cook with 4 whistles
▪serve with ghee drizzled on top , with coconut chutney tastes awesome without anything also….

NOTE
* I have served with our regular coconut chutney…..this is completely optional you can have this with ghee..

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KHARA PONGAL / HUGGI ANNA

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