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A wholesome one-pot meal from Rajasthan, this khichdi features fluffy rice, tender lentils, and savory steamed chickpea flour dumplings (gatte). It's a comforting and flavorful dish, perfect for a hearty lunch or dinner.
For 4 servings
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.
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.
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.
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.
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.
A wholesome one-pot meal from Rajasthan, this khichdi features fluffy rice, tender lentils, and savory steamed chickpea flour dumplings (gatte). It's a comforting and flavorful dish, perfect for a hearty lunch or dinner.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 500.94 calories per serving with 15.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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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.
For added nutrition, you can add 1/2 cup of chopped vegetables like carrots, peas, and beans along with the onions.
While moong dal is traditional, you can also make this khichdi with a mix of dals like toor dal (split pigeon peas) or masoor dal (red lentils). Adjust cooking time as needed.
To make a Jain-friendly version, simply skip the onion and ginger-garlic paste. The flavor will still be excellent due to the spices and hing.
For more heat, increase the amount of red chili powder and add one or two chopped green chilies along with the onions.
The combination of besan (chickpea flour) and moong dal makes this dish an excellent source of protein, essential for muscle repair, growth, and overall body function.
The lentils, chickpea flour, and whole spices contribute to a high fiber content, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energized for longer periods, making it a perfect wholesome meal.
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Yes, Gatte ki Khichdi is a well-balanced and nutritious meal. It provides a good combination of protein from besan (chickpea flour) and moong dal, complex carbohydrates from rice, and healthy fats from ghee. It is also rich in dietary fiber, which aids digestion.
A single serving of Gatte ki Khichdi (approximately 1.5 cups or 360g) contains around 500-550 calories. The exact count can vary based on the amount of ghee and oil used.
Hard gatte are usually caused by two things: over-kneading the dough or not adding enough fat (oil) and moisture (curd). The dough should be firm but pliable. Also, ensure you boil them in rapidly boiling water until they are fully cooked through and float to the top.
Absolutely. To make it vegan, replace the ghee with a neutral vegetable oil and use a plant-based yogurt (like cashew or coconut yogurt) for the gatte dough. Alternatively, you can use water with a little extra lemon juice in the dough instead of yogurt.
This recipe is naturally gluten-free as it uses besan, rice, and lentils. However, you must ensure your hing (asafoetida) is pure and not compounded with wheat flour, which is a common practice. Look for a brand that is certified gluten-free.
Yes, you can cook it in a heavy-bottomed pot with a tight-fitting lid. After adding the water and bringing it to a boil, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice and dal are fully cooked and the water is absorbed.
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