This is a healthy, quick and delicious one pot Oats Khichdi recipe is made with quick cooking oats, mix vegetables, moong lentils, herbs and spices. Makes for a comforting and nutritious meal.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Main Course
- Cuisine: North Indian
Ingredients
- 1.5 tablespoons ghee (or oil - any neutral flavored oil)
- 1 teaspoon cumin seeds
- 1 tej patta (small-sized, (Indian bay leaf))
- ⅓ cup chopped onions (or 1 medium onion, chopped)
- ½ teaspoon finely chopped ginger (or ½ inch ginger - finely chopped)
- ½ teaspoon chopped green chilies (or 1 green chilli- chopped)
- ⅓ cup tomatoes (or 1 small to medium sized tomato)
- ⅓ cup chopped carrots
- ⅓ cup chopped potatoes
- ⅓ cup green peas (- fresh or frozen)
- ⅓ cup moong dal ((split and husked moong lentils))
- ⅓ cup quick cooking oats (or rolled oats)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder (or cayenne pepper)
- 2.5 cups water (or add as required, for rolled oats add 3 cups water)
- salt (as required)
- 2 tablespoons chopped coriander leaves
Method
- In a 2 litre pressure cooker, first heat ghee. Then add tej patta and cumin seeds. Stir to mix. Let the cumin seeds crackle.
- Add chopped onions.
- Stirring often sauté onions till they turn translucent and soften.
- Then add finely chopped ginger and green chilies. Mix and sauté for a few seconds.
- Next add chopped tomatoes and sauté until they soften.
- Add the chopped mix veggies. You can add veggies of your choice. Sauté veggies for a minute.
- Then add moong dal which has been rinsed in water a few times. Mix very well.
- Next add oats. If you prefer, you can rinse the oats a few times with water and set aside before adding it to the sautéed ingredients.
- Also add turmeric powder and kashmiri red chili powder.
- Mix very well and add water. Season with salt and mix again. Check the taste of water and it should taste a bit salty.
- Cover the cooker with its lid and pressure cook on medium heat for 7 to 8 minutes.
- When pressure settles down on its own, then only remove the lid and stir the oats khichdi.
- Serve oats khichdi hot or warm with a garnish of chopped coriander leaves. You can accompany some salad, pickle, raita, yogurt or drizzle some lemon juice on top of it.
- Oats khichdi is best had hot. On cooling the consistency thickens and can become lumpy. If there are any leftovers add some water to the khichdi in a saucepan or small pot to get desired consistency. Heat on a low heat on the stovetop and break the lumps (if any) carefully with a spoon as the khichdi warms or gets heated on the stovetop.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.