Quick & Healthy Masala Oats Khichdi Recipe

Quick & Healthy Masala Oats Khichdi Recipe

Hello Foodies!

Are you looking for a meal that is quick, easy, incredibly healthy, and bursting with flavor? You've come to the right place! Today, I'm sharing a recipe that is a true gift, whether you're a busy bachelor, a beginner in the kitchen, or just someone craving a wholesome and satisfying meal.

They say happiness lies in the simple things, and this recipe is a perfect example. The simplicity of this Masala Oats Khichdi will bring you an immense amount of satisfaction and comfort. It’s a nutritious one-pot wonder that combines the goodness of lentils, the fiber of oats, and a rainbow of fresh vegetables, all tied together with fragrant Indian spices.

Let's get cooking and create something wonderfully delicious!

Ingredients

This recipe is made in two main parts. Let's gather our ingredients.

For Cooking the Oats & Dal:

• Moong Dal (Split Yellow Lentils): ¾ cup

• Oats: ½ cup (I used regular instant oats; you can use rolled oats for a healthier, heartier texture)

• Ghee: ½ tbsp

• Cumin Seeds (Jeera): ½ tsp

• Water: 3.5 cups

• Salt: To taste

For the Masala & Veggies:

• Ghee: 2 tbsp + 2 tbsp for finishing (optional but recommended!)

• Cumin Seeds (Jeera): ½ tsp

• Asafoetida (Hing): ¼ tsp

• Ginger: 1 tbsp, finely chopped

• Curry Leaves: 2 sprigs

• Onion: 1 medium, finely chopped

• Green Chilies: 2, slit lengthwise

• Carrot: ¼ cup, chopped

• Broccoli Florets: ⅓ cup

• Sweet Corn: 2 tbsp (fresh or frozen)

• Capsicum (Green Bell Pepper): 3 tbsp, cubed

• Frozen Peas: 2 tbsp

• Tomatoes: ½ cup, finely chopped

• Spinach (Palak): ½ cup, finely chopped

• Cumin Powder (Jeera Powder): ½ tsp

• Garam Masala: ½ tsp

• Red Chili Powder: ½ tbsp (adjust to your spice level)

• Turmeric Powder: ½ tsp

• Salt: To taste

• Hot Water: 1 to 1.5 cups, for adjusting consistency

• Fresh Coriander: For garnish

Instructions

Step 1: Cooking the Oats and Moong Dal

1. Place a pressure cooker on the stove. Add ½ tbsp of ghee and let it melt.

2. Add ½ tsp of cumin seeds and let them splutter. This releases their beautiful aroma.

3. Add the ¾ cup of moong dal. Sauté on low flame for a few minutes until it becomes fragrant.

4. Now, add the ½ cup of oats and continue to roast on low flame for another 2-3 minutes.

5. Pour in 3.5 cups of water and add salt to taste. Give it a good stir.

6. Cover the pressure cooker and cook for 3 whistles. Once done, let the pressure release naturally. The mixture should be cooked to a soft, gooey consistency. Keep it aside.

Step 2: Preparing the Vegetable Masala

1. In a separate large pan or kadai, heat 2 tbsp of ghee.

2. Add ½ tsp of cumin seeds and allow them to crackle like popcorn. This step is key for flavor!

3. Add the asafoetida (hing) and the finely chopped ginger. Sauté for a minute until the raw smell of the ginger is gone.

4. Toss in the curry leaves, followed by the chopped onions and green chilies. Sauté until the onions turn soft and translucent (pinkish).

5. Time for the veggies! First, add the chopped carrots and broccoli. Sauté and fry for 3-4 minutes.

6. Next, add the sweet corn, capsicum cubes, and frozen peas. Continue to sauté for another 3-4 minutes.

7. Now add the chopped tomatoes and spinach. Along with them, add all the spice powders: ½ tsp cumin powder, ½ tsp garam masala, ½ tbsp chili powder, and ½ tsp turmeric. Add a little salt (remember you've already salted the oats).

8. Sauté everything well, cooking until the tomatoes turn soft and mushy and the spinach wilts.

Step 3: Bringing It All Together

1. Pour the cooked oats and dal mixture from the pressure cooker into the pan with the vegetable masala.

2. Mix everything thoroughly until the oats and veggies are well combined.

3. To get the perfect khichdi consistency, pour in 1 to 1.5 cups of hot water. Stir continuously and cook for another 3-4 minutes, allowing all the flavors to meld together.

4. For that final, magical touch, add the remaining 2 tbsp of ghee. Stir it in until it melts into the khichdi. This makes it extra rich and delicious!

5. Check for seasoning and adjust salt or spice if needed.

6. Garnish with fresh coriander and serve piping hot!

Notes and Tips

• Vegetable Variations: Feel free to use any vegetables you have on hand, like French beans, cauliflower, or mushrooms. The goal is to have about 1 cup of mixed veggies (excluding tomatoes and spinach).

• Greens: If you don't have spinach, you can use other leafy greens like fenugreek leaves (methi). If using methi, make sure to sauté it well to reduce its bitterness.

• Consistency: The amount of water you add at the end determines the final consistency. Add more for a thinner, porridge-like texture, or less for a thicker khichdi.

• Serving Size: This recipe generously serves about 5 people.

• No Pressure Cooker? You can cook the oats and dal in an open pot. Just add a little more water and stir frequently to prevent it from sticking to the bottom. It will take longer to cook this way.

Enjoy this incredibly comforting and healthy bowl of goodness. It's a hug in a bowl