Khara Huggi or Pongal with Chitra Agrawal | Genius Recipes | Food52

This week on Genius Recipes, cookbook author Chitra Agrawal joins Kristen to make a creamy, gently spiced rice and lentil dish. This vegetarian South Indian staple is so restorative, versions of it are often fed to babies and the unwell, but it’s also easy to brighten or spice it up as you’d like.

In Vibrant India , Chitra writes, “Fittingly named, huggi is the ultimate comfort food. You definitely feel like you’re being hugged when eating it. It’s made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto. Traditionally, this dish is served with additional melted butter or ghee on top. I usually pair it with tangy accompaniments, like raitas, my green beans palya, cilantro coconut chutney, Brooklyn Delhi tomato achaar (check out all of Chitra's products here: https://f52.co/31Dh8D9), or even a dash of lemon juice. Feel free to substitute red lentils for the yellow variety if that’s what you have on hand. GET THE RECIPE ►► https://f52.co/2BVBXim

INGREDIENTS
1 cup basmati rice, preferably Dehraduni or jasmine rice
1/3 cup moong dal or red lentils
1/4 teaspoon turmeric powder
4 tablespoons plus ½ teaspoon ghee or unsalted butter, divided
1 teaspoon peeled, grated fresh ginger
2 tablespoons cashews, broken into large pieces
1 teaspoon cumin seeds or ground cumin
1/2 teaspoon whole black peppercorns or freshly ground black pepper
1 1/4 teaspoons salt
1/4 cup dried unsweetened shredded coconut
Big pinch of asafetida (hing) powder

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