Whether you are exhausted with work or tired cooking for a week-long or just want to give a break to your digestive system…. Make a khichdi! This is a one stop solution to all the problems! Lately I realized my family can’t do without a Khichdi often. A khichdi of any kind is just okay for a fast and filling dinner! This oats khichdi tastes great with some Pickle, papads & Chaas.

About Oats Khichdi

For the uninitiated, Oats khichdi is a one pot Indian lentil and oatmeal dish cooked with ghee, lots of mixed vegetables, cumin seeds, fresh ginger root and bay leaf. The dish is garnished with some coriander leaves and topped with more ghee and lemon juice. You can make this with any kind of oats you have. Quick cook oats, rolled oats and even steel cut oats work well. Steel cut oats require longer cooking and the recipe changes significantly, so you may check it here – Steel cut oats recipe. In this post I have shown making the oats khichdi in pot and cooker as well. As with any lentil dishes, making khichdi in a pot takes some time so try using a cooker if you can because it’s hands-free and cooks faster. If you have precooked lentils, then it is super good to make it in a pot. I have used vegetables like carrots, peas & beans. Sweet corn kernels, potatoes and bell peppers also go well. For a fast cooking option, you can also use frozen veggies as it saves some chopping time. More Oats recipesOats upmaOats IdliInstant Oats dosaOatmeal pongal

How to Make Oats Khichdi (Stepwise Photos)

Preparation

Rinse and soak half cup moong dal until we need it later, this helps dal to get cooked faster.  Prepare the veggies. You will need

1 small carrot (½ cup chopped)⅓ cup green beans (about 10 to 12, French beans)½ cup green peas1 small tomato (chopped, I prefer to peel and deseed or puree)1 teaspoon ginger (grated or chopped)Green chili 1 (slit or chopped, deseed for low heat)You can also add veggies like bell pepper.

Make Oats khichdi in Pressure cooker

Here I am making the dish in Instant pot but also providing the instructions for Indian stovetop pressure cooker.

  1. Add 2 tablespoons ghee to the pressure cooker and heat it. When the ghee melts, add half teaspoon cumin seeds and bay leaf. As soon as the seeds sizzle, stir in the ginger & green chilies. If making in IP, press saute button & add 2 tablespoons ghee. Add the cumin and bay leaf. Let the seeds sizzle, add ginger and green chilies.
  2. Saute the spices for 30 seconds until aromatic.
  3. Add carrots, beans and peas. Saute for 2 mins.
  4. Add 1 small tomato & saute for a minute or 2.
  5. Add ½ teaspoon salt, ⅛ teaspoon turmeric and ¼ teaspoon red chilli powder. Saute for a minute.
  6. Add 1 cup rolled oats. I prefer to rinse my organic rolled oats before using.
  7. Add the drained moong dal.
  8. Pour 4 cups water. Deglaze the pot with a spatula to release any bits of food stuck at the bottom. This prevents your oats khichdi from burning. Cover the pressure cooker. Pressure cook on a medium heat for 3 whistles. Let the pressure release naturally. If using Instant pot, Secure the IP with the lid and position the steam vent to sealing. Press Porridge button and cook for 9 minutes & wait for the pressure to drop for 8 mins. Release the rest manually
  9. This is the consistency of the oats khichdi.
  10. Mix well. Taste test and add more salt if required. We prefer a more porridge like consistency, so I pour some very hot boiling water and give a good stir. Then simmer just for a minute. This is optional and up to you. Oats khichdi gets thicker and lumpy upon cooling if more hot water is not added at this stage.
  11. Sprinkle coriander leaves and more ghee if required. Pour some lemon juice while serving.

Cooking Oats khichdi in a pot

  1. Heat 2 tablespoons ghee in a pot. Add half teaspoon cumin seeds & bay leaf. When they begin to splutter add ginger and green chili (optional). Saute ginger until it turns aromatic. Then add hing.
  2. Add chopped carrots, beans, peas and bell pepper (optional). Here I have also added a quarter piece of onion. You don’t need it. Saute all the veggies for about 2 to 3 minutes. Add 1 small chopped tomato and saute for 2 to 3 mins.
  3. Drain the soaked moong dal and add it here. Also add ⅛ teaspoon turmeric & ¼ teaspoon red chilli powder, ½ teaspoon salt and saute for 1 to 2 mins.
  4. Add 4 cups water. Stir well & bring it to a rolling boil. Simmer and cook until the lentils are tender, keep stirring in between. When the lentils soften, add 1 cup oats and give a good stir. Cook until the oats are softened and cooked well. If the khichdi turns too thick pour more hot water and simmer for 1 to 2 mins. The final consistency should be like shown in this picture. Related Recipes

Recipe Card

This Post was first Published in April 2015. Updated and republished in May 2022.

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