Gatte ki Khichdi

Instructions

1. 1

   Prepare Rice and Dal: In a bowl, combine the basmati rice and moong dal. Rinse them together under cool running water 3-4 times until the water runs clear. Soak in fresh water for at least 30 minutes. After soaking, drain completely and set aside.

2. 2

   Prepare Gatte Dough: In a mixing bowl, combine besan, curd, 1 tbsp vegetable oil, ajwain, 0.25 tsp hing, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp coriander powder, and 0.5 tsp salt. Mix well. Add water, 1 tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. Lightly grease your hands and divide the dough into 3-4 equal portions. Roll each portion into a thin log, about 1/2-inch in diameter.

3. 3

   Boil the Gatte: Bring 4 cups of water to a rolling boil in a wide pot. Carefully slide the dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes. The gatte are cooked when they float to the surface and develop small blisters. Once cooked, use a slotted spoon to remove the gatte and place them on a plate to cool. IMPORTANT: Reserve the cooking water; this flavorful stock will be used to cook the khichdi. Once the gatte have cooled slightly, slice them into 1/2-inch thick roundels.

4. 4

   Cook the Khichdi: Heat ghee in a 3-liter or larger pressure cooker over medium heat. Add the cumin seeds and let them splutter. Add the remaining 0.25 tsp of hing. Sauté for a few seconds. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns soft and golden brown. Add the ginger-garlic paste and slit green chilies, and sauté for another minute until the raw aroma disappears.

5. 5

   Combine and Pressure Cook: Add the remaining spice powders: 0.5 tsp turmeric, 1 tsp red chili powder, and 1 tsp coriander powder. Stir for 30 seconds. Add the soaked and drained rice and dal mixture. Gently sauté for 1-2 minutes, coating the grains with the masala. Now, add the sliced gatte, 3 cups of the reserved gatte cooking water, and the remaining 1.5 tsp of salt. Stir everything together. Secure the lid of the pressure cooker. Cook on medium heat for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.

6. 6

   Finish and Serve: Once the pressure has fully released, open the cooker. Gently fluff the khichdi with a fork. Stir in the garam masala and fresh lemon juice. Garnish generously with chopped coriander leaves. Serve hot with a side of plain curd, raita, or papad.