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