Recipe for Huggi/ Khichdi and Gojju

Ingredients:
Rice -- one cup
Mung dal --two cups (if prefered use one cup)
Pepper and Jeera -- one teaspoon each
Ginger (minced)--one tsp
Ghee -- 4/5 table spoons (can also add a mix of ghee and oil)
Haldi powder-- 1/2 tsp
Salt to taste
If so prefered one may use a peice of dal chini, a few lavanga and a little dry coconut in the seasoning.

Method::

1. Wash the rice and dal, add the ginger, pepper , jeera, one table spoon of ghee, haldhi powder, salt and curry leaves and water(double the qty of rice and dal) and cook in a preasure cooker for 3/4 whistles.
2. After it cools , in a thick bottomed kadai put in the rest of the ghee and add the desired seasoning.
3. Next add the dal and rice mixture.
4. MiX well and serve hot with Gojju.

For Gojju::

1. Soak a small lime- sized peice of tamarind in water and remove pulp.
2. In a kadai pour some oil, and add udad dal, chana dal, dry chilli,mustard and hing
3. When the mustard crackles add the tamarind water and allow to boil well the raw smell is gone.
4. Add some slit green chillies and turmeric powder.
5. Next add salt, curry leaves and jaggery, boil for a few more mins .
6. Finally, mix about 2-3 teaspoons of rice flour with water and add to the boiling gojju. This is a thickener and the gojju will now get a good consistency.
7. Take off fire and serve with huggi.