Gatte ki Khichdi
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
6 steps. 40 minutes total.
- 1
Prepare Rice and Dal: In a bowl, combine the basmati rice and moong dal
- a.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
Step 2
- a.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
Boil the Gatte: Bring 4 cups of water to a rolling boil in a wide pot
- a.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
Step 4
- a.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
Step 5
- a.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
Finish and Serve: Once the pressure has fully released, open the cooker
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly sour curd for the gatte dough to make them softer and more flavorful.
- 2Do not over-knead the gatte dough, as this can make the dumplings hard and dense.
- 3Using the reserved gatte cooking water to cook the khichdi is key, as it adds a significant amount of flavor.
- 4Allowing the pressure to release naturally is crucial for perfectly cooked, non-mushy rice and dal.
- 5For a richer taste, add an extra dollop of ghee on top of the khichdi just before serving.
- 6Do not overcrowd the pot when boiling the gatte; cook them in batches if necessary to ensure they cook evenly.
Adapt it for your goals.
Add Vegetables
For added nutrition, you can add 1/2 cup of chopped vegetables like carrots, peas, and beans along with the onions.
Different LentilsDifferent Lentils
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.
Jain Version (No Onion/Garlic)Jain Version (No Onion/Garlic)
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.
Spicier VersionSpicier Version
For more heat, increase the amount of red chili powder and add one or two chopped green chilies along with the onions.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
Good Source of Dietary Fiber
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.
Provides Sustained Energy
The complex carbohydrates from rice and lentils release energy slowly, keeping you full and energized for longer periods, making it a perfect wholesome meal.
Aids Digestion
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally known for their digestive properties, helping to prevent bloating and indigestion.
Frequently asked questions
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.