Moong Dal & Oats Recipe – Easy Indian Pressure Cooker Khichdi

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Oats Recipe – Easy Indian Pressure Cooker Khichdi

Introduction

Khichdi. Just the name feels like a warm hug, doesn’t it? It’s the ultimate comfort food in Indian households – simple, nourishing, and incredibly versatile. I remember my grandmother making a pot of khichdi whenever anyone was feeling under the weather, or just needed a little extra love. This version, with the addition of oats, is a slight twist on the classic, making it even more wholesome and quick to cook. It’s perfect for a busy weeknight, or when you’re craving something light yet satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Moong Dal & Oats Khichdi is a winner for so many reasons! It’s ready in under 30 minutes, packed with protein and fiber, and incredibly gentle on the stomach. The oats add a lovely texture and boost the nutritional value. Plus, it’s a fantastic way to sneak in some veggies for picky eaters. Honestly, it’s a complete meal in one pot!

Ingredients

Here’s what you’ll need to make this comforting khichdi:

• 1.5 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 1 small-sized Tej Patta (Indian Bay Leaf)
• ⅓ cup Chopped Onions (approx. 80g)
• ½ teaspoon Finely Chopped Ginger (approx. 2.5g)
• ½ teaspoon Chopped Green Chilies (adjust to taste)
• ⅓ cup Chopped Tomatoes (approx. 80g)
• ⅓ cup Chopped Carrots (approx. 80g)
• ⅓ cup Chopped Potatoes (approx. 80g)
• ⅓ cup Green Peas (approx. 80g)
• ⅓ cup Moong Dal (approx. 80g)
• ⅓ cup Quick Cooking Oats (approx. 40g)
• ¼ teaspoon Turmeric Powder (approx. 1g)
• ¼ teaspoon Red Chili Powder (adjust to taste)
• 2.5 cups Water (approx. 600ml)
• Salt, as required
• 2 tablespoons Chopped Coriander Leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Moong Dal: This split yellow lentil is super easy to digest and a fantastic source of protein. It’s a staple in Indian cooking for a reason!
• Oats: I love adding quick-cooking oats to khichdi. They create a lovely creamy texture and add a good dose of fiber. Make sure you’re using quick-cooking oats, not steel-cut, for the right consistency.
• Ghee: Ghee (clarified butter) adds a beautiful richness and flavor. It’s traditional in khichdi, but you can substitute with oil if you prefer.
• Spice Levels: Spice levels in khichdi vary hugely across India! Some families like it mild, others prefer a good kick. Feel free to adjust the green chilies and red chili powder to your liking.
• Regional Variations: In some regions, a pinch of asafoetida (hing) is added with the cumin seeds for extra flavour and digestive benefits.

Step-By-Step Instructions

Alright, let’s get this khichdi going!

1. Heat the ghee in a pressure cooker over medium heat. Once hot, add the cumin seeds and tej patta. Let the cumin seeds crackle – that’s when you know the flavour is releasing!
2. Add the chopped onions and sauté until they become translucent and softened. This usually takes about 3-4 minutes.
3. Stir in the finely chopped ginger and green chilies. Sauté for just a minute, until fragrant. Don’t let the ginger burn!
4. Add the chopped tomatoes and cook until they soften and break down a little. This will take another 2-3 minutes.
5. Now, add the chopped carrots, potatoes, and green peas. Sauté for about a minute, just to coat them in the spices.
6. Add the rinsed moong dal and quick-cooking oats to the pressure cooker. Combine everything well, ensuring the dal and oats are mixed with the vegetables and spices.
7. Season with turmeric powder, red chili powder, and salt. Pour in the water and give it a good stir.
8. Close the lid of the pressure cooker and cook on medium heat for 7-8 minutes.
9. Once the pressure releases naturally (don’t force it!), open the lid carefully.
10. Garnish with fresh chopped coriander leaves.

Expert Tips

Want to make this khichdi perfect? Here are a few tips I’ve learned over the years:

• Consistency is Key: If your khichdi is too thick, add a little hot water and simmer for a few minutes. If it’s too thin, cook it uncovered for a bit longer to allow some of the liquid to evaporate.
• Preventing Sticking: To prevent the khichdi from sticking to the bottom of the pressure cooker, make sure the ghee is hot enough before adding the cumin seeds.
• Cooking Time: Cooking time may vary depending on your pressure cooker. Start with 7-8 minutes and adjust accordingly.

Variations

Khichdi is all about customization! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Notes: Oats are naturally gluten-free, but always check the packaging to ensure they’ve been processed in a gluten-free facility if you have a severe allergy.
• Spice Level Adjustments: For a mild khichdi, omit the green chilies and reduce the red chili powder. For a spicier kick, add more green chilies or a pinch of cayenne pepper.
• Festival Adaptations: During Makar Sankranti, some families add sesame seeds and peanuts to their khichdi. For Ekadashi, you can skip the onions and garlic.
• My Family’s Secret: My mom always adds a tiny pinch of garam masala at the end for an extra layer of warmth.

Serving Suggestions

Khichdi is delicious on its own, but even better with some accompaniments! I love serving it with:

• A dollop of plain yogurt
• Crispy papadums
• Your favourite pickle
• A simple side of vegetable curry

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

Got questions? I’ve got answers!

1. Can I use brown rice instead of oats? While you can, the texture will be quite different. Brown rice takes much longer to cook and won’t give you the same creamy consistency.
2. What is the best way to adjust the consistency of the Khichdi? Add hot water for a thinner consistency, and simmer uncovered for a thicker one.
3. Can I make this Khichdi without a pressure cooker? Yes! You can cook it in a regular pot, but it will take longer – about 30-40 minutes.
4. What are the health benefits of Moong Dal and Oats? Moong dal is a great source of protein and fiber, while oats are rich in soluble fiber, which is good for heart health.
5. Can I add other vegetables to this Khichdi? Absolutely! Feel free to add spinach, cauliflower, or any other vegetables you like.
6. How can I make this Khichdi more flavorful? A pinch of garam masala, a squeeze of lemon juice, or a swirl of ghee at the end can all elevate the flavour.