1. Dry roast yellow moong dal for a couple of minutes, or until it slightly changes color and the raw smell disappears.
2. Do not let it turn brown, though.
3. Wash white rice under running water, a couple of times and combine the roasted dal, crushed pepper and turmeric.
4. Add about 3.5-4 cups of water.
5. At this point, you could substitute half the quantity of water with milk (about 2 cups of milk and 1.5-2 cups of water).
6. Pressure cook the rice dal mixture until done.
7. Do not worry if it gets over cooked.
8. The dal and rice blend well when they are a little overcooked.
9. Take the sugar/jaggery in a pan.
10. Add enough water to JUST cover the sweetener.
11. Boil on low-medium heat until all the sugar/jaggery is dissolved.
12. I personally prefer using sugar bcause it gives a pleasant colour, but the jaggery version tastes great too!
13. Add the dal-rice mixture, copra and half the ghee.
14. Mix well and remove from stove.
15. Heat 1 tsp of ghee and roast the raisins and cashews until golden brown.
16. Add to huggi and mix well.
17. Transfer into separate bowls and serve hot, topped with a generous dollop of ghee!!!

Courtesy: http://maneadige.blogspot.com/