Gatte ki Khichdi

1. 1
   prep · ~20 min

   Soak the rice and moong dal.

   Wash the rice and moong dal well, then soak them together in water for 20 minutes. Drain before cooking.

   TIPA short soak helps the khichdi cook evenly and keeps the grains soft without turning gluey.
2. 2
   knead · ~8 min

   Make the gatte dough.

   1.Add chickpea flour, yogurt, ghee, carom seeds, turmeric powder, red chili powder, and salt to a bowl.

   2.Sprinkle in a little water at a time and knead into a firm but smooth dough.

   3.Divide the dough into 4 equal portions and roll each into a long log about finger-thick.
3. 3
   boil · ~10 min

   Boil the gatte logs.

   1.Bring 4 cups water to a boil in a wide pan.

   2.Slide in the gatte logs and cook until they rise and feel firm, about 8 to 10 minutes.

   3.Lift them out and let them cool slightly.

   4.Reserve the cooking liquid for the khichdi.

   TIPDo not discard the gatte water. It carries flavor and helps the khichdi taste fuller.
4. 4
   prep · ~3 min

   Slice the boiled gatte.

   Cut the boiled gatte logs into small round pieces once cool enough to handle.

5. 5
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a pressure cooker over medium heat.

   2.Add cumin seeds and let them crackle.

   3.Add asafoetida, green chili, and ginger, then cook for 30 seconds until fragrant.

   TIPKeep the heat medium so the spices bloom without burning.
6. 6
   saute · ~3 min

   Add the spices and yogurt.

   1.Add turmeric powder, red chili powder, and coriander powder to the cooker.

   2.Stir quickly for a few seconds.

   3.Lower the heat and add the whisked yogurt.

   4.Cook, stirring, until the yogurt looks smooth and lightly glossy.
7. 7
   pressure cook · ~10 min

   Cook the khichdi.

   1.Add the drained rice and moong dal to the cooker and mix well.

   2.Add the sliced gatte, reserved gatte cooking liquid, and salt.

   3.If needed, add a little extra water so the mixture looks loose but not watery.

   4.Close the cooker and pressure cook for 2 whistles on medium heat.
8. 8
   rest · ~10 min

   Let the pressure settle naturally.

   TIPNatural release keeps the rice grains intact and gives the gatte time to soften in the pot.
9. 9
   mix · ~2 min

   Open and adjust the texture.

   Open the cooker and gently stir the khichdi. Add a splash of hot water if it has thickened too much, then simmer briefly to bring it together.

10. 10
    garnish

    Garnish with coriander leaves.

11. 11
    serve

    Serve hot.

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