Oats Khichdi is an easy one pot delicious Indian meal consisting of oats, lentils, vegetables, spices and herbs. If you love healthy and fast meals made with pantry staples, then you are sure to love this. This Oats Khichdi is protein-packed, flavorsome and simply comforting! Make it in a regular pot or in a pressure cooker with my simple and easy step by step photo recipe. Oats Khichdi is toddler friendly too!
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!
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.
How to Make Oats Khichdi (Stepwise Photos)
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 peas
- 1 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
2. 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.
3. 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.
4. 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.
5. 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.
Oats Khichdi Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ½ cup moong dal ( yellow split mung lentils)
- 1 cup rolled oats (or instant)
- 1 small tomato deseeded (optional)
- ½ cup carrots (chopped, 1 small)
- ½ cup green peas (frozen or fresh)
- ⅓ cup green beans (10 to 12)
- ¼ teaspoon red chilli powder (or black pepper)
- 4 cups water (read notes)
- 2 tablespoon ghee or 1 tbsp oil
- 1 small bay leaf (optional)
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon ginger grated or crushed
- 1 green chili (slit, deseeded for low heat, optional)
- ½ teaspoon salt as needed
- ⅛ teaspoon turmeric (haldi)
- 1 pinch asafoetida (Hing, optional)
- Rinse moong dal well a few times. Drain the water.
- Rinse and chop tomato, carrot, green beans & green chili. Grate ginger.
How to Make Oats Khichdi
- Heat a pot or pressure cooker on a mdeium heat. When the ghee melts, add cumin seeds and bay leaf. As soon as the seeds begin to sizzle, add ginger and green chili.
- Quickly mix and add hing, carrots, beans and peas. Saute for 1 to 2 minutes. Add tomatoes and saute for 2 minutes. Add salt and red chili powder. Give a good stir.
- Pressure cooker: Add the drained lentils and oats. Pour water. Give a good stir. Cover and pressure cook for 3 whistles on a medium flame. Let the pressure release naturally.
- Cooking in a pot: Add the drained lentils and pour water. Bring the water to a rolling boil and then simmer until the lentils are soft and tender. Keep stirring. When the lentils soften, add oats. If there is not enough water, pour some hot water.
- Open the lid. Oats and lentils both must be softened and the texture has to be thick, mushy and of pouring consistency. I usually pour some boiling hot water if required at this stage and simmer for a minute becaue the khichdi becomes too thick as it cools down.
- Taste test and add more salt if required and garnish with coriander leaves. Drizzle some ghee if you want. Squeeze some lemon juice and serve hot.
- Perform all the same steps as done for the stovetop cooker. Pressure cook for 9 mins on porridge mode. Wait for the pressure to release naturally for 8 mins. Release the rest manually. Pour some hot boiling water for perfect consistency.
- To finish the dish faster opt for frozen mixed veggies like carrots, beans, sweet corn, peas. You can use potatoes and bell peppers as well. Using other veggies is most likely to alter the flavor.
- I prefer to rinse my rolled oats before use even if they are organic. If you do so, you may use another 1/4 cup more oats without any changes to the recipe.
- To make it spicier & more flavorsome, use half teaspoon garam masala. We usually serve this with a hot pickle so I don’t add.
- To cut down the calories, you may reduce ghee.
- If cooking in a pot, cooking lentils first gives better results. Sometimes cooking lentils with oats takes for ever to soften them. Add oats only when your lentils are soft.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This Post was first Published in April 2015. Updated and republished in May 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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