Savory Oats Khichdi

Name: Savory Oats Khichdi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup rolled oats (plain, not instant); 0.25 cup moong dal (split yellow moong dal); 1 pcs carrot (medium, finely chopped); 0.25 cup green peas (fresh or frozen); 1 pcs tomato (medium, finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs green chili (slit lengthwise); 1 inch ginger (finely grated or minced); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 6 pcs curry leaves (fresh); 1 pinch hing (asafoetida); 2 tsp ghee; 1 pinch salt; 2.5 cup water (for pressure cooking); 2 tbsp coriander leaves (fresh, chopped for garnish); 1 tsp lemon juice (to finish)

RATING

0.0/5

TASTE SCORE

8/10

A wholesome, comforting twist on traditional khichdi using rolled oats instead of rice. Loaded with colorful vegetables, protein-packed moong dal, and tempered with aromatic spices, this one-pot meal comes together in under 20 minutes. Perfect for busy weeknights when you need something light yet satisfying.

PREP

10m

COOK

15m

SERVES

1 KATORI

231 cal

SERVINGS

METHOD · 6 STEPS

prep · ~4 min
Dry roast the oats.
Heat a small pan over low flame. Add rolled oats and dry roast for 3-4 minutes until they turn slightly golden and release a nutty aroma. Transfer to a plate and set aside. Do not skip this step — it prevents the oats from turning mushy.
TIPKeep the flame low and stir constantly. The moment you smell nuttiness, remove from heat — oats burn fast.
boil · ~5 min
Parboil the moong dal.
Rinse the moong dal well. In a small pot, boil 0.75 cup water and add the dal. Cook on medium heat for 5 minutes until it is just beginning to soften but still holds its shape. Drain and set aside.
temper · ~8 min
Make the tempering.
1.Heat ghee in the pressure cooker over medium heat.
2.Add mustard seeds and let them pop.
3.Add cumin seeds and let them sizzle (15 sec).
4.Add curry leaves, hing, and slit green chili. Fry for 15 seconds until fragrant.
5.Add chopped onion and sauté until translucent (3-4 min).
6.Add grated ginger and sauté until raw smell disappears (30 sec).
7.Add chopped tomato, turmeric powder, and red chili powder. Cook until tomato softens (2-3 min).
mix · ~2 min
Add carrots, peas, and parboiled dal.
Add the finely chopped carrot and green peas to the tempered masala. Stir in the parboiled moong dal. Season with salt and sauté everything together for 1-2 minutes to coat well with the spices.
pressure cook · ~10 min
Pressure cook the khichdi.
1.Add the dry-roasted oats to the cooker.
2.Pour in 2.5 cups of water and stir everything well.
3.Close the lid and pressure cook on medium heat for 2 whistles.
4.Remove from heat and let the pressure release naturally.
TIPDo not stir the khichdi immediately after opening the cooker. Let it rest for 2 minutes so the oats settle into a creamy, porridge-like texture.
garnish · ~1 min
Finish and garnish.
Open the cooker once pressure drops. Gently fluff the khichdi. Stir in lemon juice and garnish generously with fresh chopped coriander leaves. Serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roasting the oats until just golden is key to achieving a creamy, not mushy, khichdi texture.
2
Parboil the moong dal only until it starts to soften but still holds its shape so it doesn't disintegrate during pressure cooking.
3
Let the pressure release naturally for the best consistency; a quick release can make the khichdi watery.
4
Rest the cooked khichdi for 2 minutes before stirring to allow the oats to absorb excess moisture and turn creamy.
5
For the tempering, wait until mustard seeds pop fully and cumin sizzles before adding other aromatics to maximize flavor.
6
Adjust water amount by a quarter cup for a thinner or thicker porridge-like consistency depending on your preference.

RECIPE VARIATIONS