In a pressure pan, heat oil, add the crushed pepper and cumin seeds, curry leaf, shredded ginger and slit green chilies. Stir fry for a min on medium flame.

Add the drained rice, moong dal and navane/foxtail millet, salt, turmeric powder and 3 cups of water and pressure cook until done (At home it gets done in 3 whistles)

Serve hot with sweet chutney and tambuli or raita.

Note: Roasting the rice, moong dal and navane adds a more nutty flavor to the huggi and also separates the grains.

Variations:

For diabetic food, eliminate the rice completely and substitute it with broken wheat or millet

Gluten free huggi without rice: 1 cup of moong dal and 1 cup of navane

Navane/Foxtail millet can be substituted with Kodo/Harka millet

Whole moong dal/green gram dal soaked for 12 hours can be substituted for yellow moong dal