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Bowl of healthy Oats Khichdi with vegetables and spices

Oats Khichdi

A delightful and nourishing dish combining wholesome oats with traditional khichdi, packed with colorful veggies and aromatic spices, perfect for busy nights or cozy brunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tempering
  • 2 tbsp ghee Can be swapped with coconut oil.
  • 1 tsp cumin seeds
  • 1 leaf bay leaf
  • 1 pinch hing (asafoetida)
For the vegetables
  • ½ onion (finely chopped)
  • 1 tsp ginger-garlic paste
  • 1 green chili (slit) Adjust according to spice preference.
  • 1 tomato (chopped)
  • 4 pcs green beans (chopped)
  • 3 tbsp green peas
  • 1 carrot (chopped)
For the spices and grains
  • ½ tsp turmeric powder
  • ½ tsp chili powder
  • 1 tsp salt Adjust to taste.
  • ½ cup moong dal (soaked for 20 minutes)
  • 1 cup rolled oats Substitutes like quick-cooking oats may alter texture.
  • 4 cups water
For garnish
  • 2 tbsp fresh coriander (chopped)

Method
 

Cooking process
  1. In a pressure cooker, warm the ghee over medium heat.
  2. Add the cumin seeds, a bay leaf, and a pinch of hing. Let them sizzle until fragrant, about 30 seconds.
  3. Toss in the finely chopped onion and sauté until it turns translucent, about 2-3 minutes. Add the ginger-garlic paste and slit green chili, stirring for one minute.
  4. Mix in the chopped tomato, allowing it to cook until soft, about 3-4 minutes.
  5. Add the chopped green beans, peas, and carrot, and sauté for another minute.
  6. Sprinkle in the turmeric powder, chili powder, and salt; stir well.
  7. Incorporate the soaked moong dal, sautéing for about a minute.
  8. Add the rolled oats and 4 cups of water, stirring until well combined.
  9. Close the lid of the pressure cooker, cook for one whistle, and let the pressure release naturally.
  10. Adjust the consistency by adding more water if needed. Stir in the freshly chopped coriander and serve hot.

Notes

Serve with raita and pickle for enhanced flavors. Leftovers can be refrigerated for up to 3 days or frozen for a month. Reheat gently adding water if necessary.