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 and 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 soft, yet 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 coriander 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 pickle of choice!