Masala Oats And Moong Dal Khichdi
A hearty, savory one-pot meal that combines rolled oats with split yellow moong dal. Cooked with mild spices, turmeric, and vegetables, this khichdi comes together quickly on the stovetop. Soft, comforting, and light on the stomach, it's perfect for a nourishing weeknight dinner.
For 4 servings
- prep
Wash and soak the moong dal.
Wash the moong dal in 2-3 changes of water until water runs clear. Soak in fresh water for 10 minutes, then drain.
- temper · ~1 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.2.Add cumin seeds and let them splutter (30 sec).3.Add hing and stir once. - saute · ~6 min
Sauté the aromatics.
1.Add chopped onion and sauté until translucent (3-4 min).2.Add slit green chilies and grated ginger, sauté 30 seconds.3.Add tomato and cook until soft and mushy (2 min). - saute
Bloom the spices.
Add turmeric powder, red chili powder, and garam masala. Sauté for 20 seconds until fragrant, stirring constantly.
TIPKeep the heat low so the spice powders don't burn. - saute · ~2 min
Add the vegetables.
1.Stir in the diced carrot and green peas.2.Add the drained moong dal and dry roast for 1 minute, stirring continuously.3.Add the rolled oats and mix well to coat everything with the masala. - pressure cook · ~7 min
Pressure cook the khichdi.
1.Pour in 3 cups of water and add salt. Stir well.2.Close the pressure cooker lid and cook on medium heat.3.After 1 whistle, reduce heat to low and cook for 5 minutes.4.Turn off the heat and let the pressure release naturally.TIPA second whistle can make the oats mushy. One whistle keeps a pleasant, porridge-like texture. - garnish
Finish and serve hot.
Open the cooker, add lemon juice, and mix gently. Garnish with chopped coriander leaves. Serve warm in a katori.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the moong dal for a minute to bring out a nutty flavor before pressure cooking.
- 2Use thick-bottomed pressure cooker to prevent sticking while sautéing aromatics.
- 3Add water 1 cup at a time if you prefer a thicker or thinner consistency.
- 4Let pressure release naturally for creamier texture; quick release may splatter.
- 5Stir in lemon juice just before serving to keep the flavor bright and fresh.
- 6Make ahead: khichdi thickens on standing; add a splash of water while reheating.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or any neutral oil for a fully plant-based version. Coconut oil adds a subtle sweetness that pairs well with the turmeric and cumin.
High ProteinHigh-Protein
Add 1/4 cup of chopped paneer or tofu along with the vegetables to boost protein content without altering the comforting khichdi texture.
Low OilLow-Oil
Sauté aromatics in 1 tablespoon of water or vegetable broth instead of ghee, adding water as needed to prevent sticking. Great for those watching fat intake.
Jain FriendlyJain-Friendly
Skip onion and garlic entirely; replace with a pinch more hing (asafoetida) and extra green peas or finely chopped zucchini for bulk.
Spicy MasalaSpicy Masala
Add 1/2 teaspoon of Kashmiri red chili powder for vibrant color and moderate heat, or stir in a chopped green chili at the end for fresh jalapeño-like kick.
Why this is on our healthy list.
High in Plant Protein
The combination of oats and moong dal provides a complete amino acid profile, making this an excellent plant-based protein source for muscle repair and satiety.
Good Source of Dietary Fiber
Rolled oats and moong dal are rich in soluble and insoluble fiber, supporting healthy digestion, stable blood sugar levels, and prolonged fullness.
Rich in Antioxidants
Turmeric, ginger, and green peas supply curcumin and other antioxidants that help combat inflammation and oxidative stress.
Low in Fat & Cholesterol-Free
Made with a small amount of ghee and no added dairy or heavy creams, this khichdi is light on fats while still being satisfying.
Supports Immune Function
Ginger, turmeric, and asafoetida (hing) are traditionally used in Indian cooking for their immune-supporting and anti-inflammatory properties.
Easy on Digestion
The soft, porridge-like texture combined with easily digestible moong dal and gentle spices makes this an ideal meal for those with sensitive stomachs or during recovery.
Frequently asked questions
Yes, but add them after pressure cooking — stir in quick oats off heat and let sit for 3 minutes, as they cook faster and may turn gluey under pressure.
