Oats Khichdi
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
345 kcal
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Course
Main Course
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Cuisine
Indian
Oats Khichdi
Description
This khichdi uses ghee or a neutral oil to temper cumin seeds and bay leaf, infusing the base with warm aromatic flavors. Onions, ginger, and green chilies are sautéed to build savory depth, followed by tomatoes and a mix of chopped vegetables such as carrot, potato, and peas. Rinsed moong dal and oats are incorporated, then turmeric and red chili powder add mild earthiness and heat.
Water is added to create a porridge consistency before pressure cooking to tenderize the lentils, oats, and vegetables thoroughly. The cooked khichdi is hearty and soft with a subtle spice background, ideal as a light meal or comforting food during colder weather.
The dish suits personal tastes well as vegetables and spice levels can be varied. It pairs with yogurt, pickles, or a simple side salad for a balanced meal.
Adjust water and cooking time if using different types of oats, such as rolled or steel-cut, which require longer cooking and more water. Season textures and spice to suit your preferences. Ghee provides richness but can be swapped for oil for a vegan option. This recipe easily scales up or down.
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 onion or 1 medium onion, chopped
- ½ teaspoon ginger or ½ inch ginger - finely chopped, finely chopped
- ½ teaspoon green chili or 1 green chilli- chopped, chopped
- ⅓ cup tomato or 1 small to medium sized tomato
- ⅓ cup carrot chopped
- ⅓ cup potato chopped
- ⅓ cup green peas - fresh or frozen
- ⅓ cup moong dal (split and husked moong lentils)
- ⅓ cup oats or rolled oats, quick cooking
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder or cayenne pepper
- 2.5 cups water or add as required, for rolled oats add 3 cups water
- salt as required
- 2 tablespoons Coriander leaves chopped
Instructions
- 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.
Notes
- Rolled or steel-cut oats require increased water and longer cooking times compared to quick cooking oats.
- Seasonings and spices can be adjusted to suit personal taste preferences.
- Use neutral oil instead of ghee for a vegan version.
- Select vegetables you enjoy; the recipe is adaptable to preferences.
- The recipe quantity can be halved or doubled according to need.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 60mg | 3% |
| Potassium | 454mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 4140IU | 83% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 24mg | 27% |
| Vitamin E | 1mg | |
| Vitamin K | 14µg | |
| Calcium | 66mg | 7% |
| Vitamin B9 (Folate) | 39µg | |
| Iron | 3mg | 17% |
| Magnesium | 68mg | 17% |
| Phosphorus | 135mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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