Khaataa, as the name suggests is a slightly sour green moong daal and rice khichdi from the Kutchi cuisine. Khichdi is basically a dish made using rice and daal (lentils) alongwith certain spices.

Khichdi has a prominent place in Indian cuisine. Almost each state in India and each community has it’s own version of khichdi, where rice being the common factor, you might get to see a variation in the daals and the spices used.

Khichdi is easy to digest as the rice and daals are cooked quite soft and generally the spices used are simple and aid in digestion. The khichdi I have presented here is a simple, yet absolutely delicious one and very easy to digest. This is traditional recipe and was shared with me by my friend.

For some more rice dishes, do take a look at the following recipes too….

  1. Lemon Rice
  2. Daal Khichdi
  3. Biryani Rice
  4. Vegetable Pulav

Prep Time : 25 min

Cooking Time : 15 min

Serves : 4

Cup Used : 200 ml


  • 1/2 cup Green Moong Daal (Split Green Gram)
  • 1/2 cup Raw Rice Grains
  • 1/2 tsp Turmeric Powder
  • 2 cups Water
  • 2 cups Thick Buttermilk (slightly sour) …. To be adjusted as per preference
  • 1/2 cup Chopped Coriander Leaves
  • Salt to taste

For The Tempering :

  • 2 tbs Oil
  • 3/4 tsp Mustard Seeds…. Optional
  • 1/4 tsp Asafoetida (heaped)
  • 4 Green Chillies …. Slit Lengthwise
  • 1 sprig Curry Leaves (10-12 curry leaves)


  1. To begin making the Khaataa, first soak the green moong daal in sufficient water for about half an hour.
  2. After the daal has been soaked, drain out all the water and rinse it well along with the rice in clean sufficient water.
  3. Drain out all the water and transfer it to a cooker container. Add the turmeric powder, a little salt and 2 cups water.
  4. Cook it covered in a pressure cooker for 4-5 whistles. For this khichdi, we need fluffy cooked rice and not mushy one.
  5. Open the pressure cooker only when the pressure releases naturally and extract the rice container.
  6. Heat a pan and add oil to it. When it heats up, add the mustard seeds.
  7. As soon as they splutter, add the asafoetida, green chillies and curry leaves and stir.
  8. Whisk the buttermilk well and add it to the above tempering. Keep the flame medium and stir continuously till it comes to a boil.
  9. Add the cooked rice and daal mixture, chopped corriander leaves and and salt to taste. Keep stirring constantly till it reaches a boiling point.
  10. Reduce the heat and check seasoning. Add some more buttermilk if desired and stir well. Adjust the consistency to get a slightly runny khichdi.
  11. Serve this delicious Khaataa with some Appe Aamle Lonche by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃


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