About the Recipe
Oats Khichdi is a nutritious twist on the classic Indian khichdi, using oats instead of rice. Packed with veggies, yellow moong dal, and basic Indian spices, it’s a wholesome, one-pot meal that’s easy, comforting, and ready in under 30 minutes.
Ideal for busy days, diet meals, or those looking to eat clean without compromising on flavor.
Oats Khichdi
Ingredients
- ½ cup rolled or quick oats
- ¼ cup yellow moong dal, washed
- ½ cup chopped vegetables (carrot, beans, peas, capsicum, etc.)
- 1 small onion, finely chopped (optional)
- ½ tsp ginger, grated
- 1 green chili, chopped
- ½ tsp jeera (cumin seeds)
- ½ tsp mustard seeds (optional)
- 1 pinch hing
- ½ tsp turmeric
- 1 tbsp ghee or oil
- Salt to taste
- 2½ to 3 cups water
- Fresh coriander for garnish
Instructions
- Dry Roast the Oats (Optional)
- Lightly roast oats in a pan for 2–3 mins till aromatic. This step adds texture and prevents mushiness. Set aside.
- Prepare the Dal
- Cook moong dal in 1 cup water until soft (pressure cook for 1–2 whistles or simmer for 10–12 mins).
- Tempering ‘ Veggies
- In a pan or cooker, heat ghee. Add jeera, mustard seeds, and hing.
- Add onion (if using), ginger, and green chili. Sauté till soft.
- Add all chopped veggies, turmeric, and a pinch of salt. Sauté for 3–4 minutes.
- Combine Oats + Dal
- Add roasted oats and cooked moong dal to the pan.
- Pour in 1½ to 2 cups more water (adjust for desired consistency).
- Add salt, mix well, and let simmer for 5–7 minutes until oats and veggies are cooked.
- Turn off heat and let it rest for 2 minutes. Garnish with coriander and serve warm.
Ingredients (Serves 2)
½ cup rolled or quick oats
¼ cup yellow moong dal, washed
½ cup chopped vegetables (carrot, beans, peas, capsicum, etc.)
1 small onion, finely chopped (optional)
½ tsp ginger, grated
1 green chili, chopped
½ tsp jeera (cumin seeds)
½ tsp mustard seeds (optional)
1 pinch hing
½ tsp turmeric
1 tbsp ghee or oil
Salt to taste
2½ to 3 cups water
Fresh coriander for garnish
How to Make Oats Khichdi (Step-by-Step)
1. Dry Roast the Oats (Optional)
Lightly roast oats in a pan for 2–3 mins till aromatic. This step adds texture and prevents mushiness. Set aside.
2. Prepare the Dal
Cook moong dal in 1 cup water until soft (pressure cook for 1–2 whistles or simmer for 10–12 mins).
3. Tempering & Veggies
1. In a pan or cooker, heat ghee. Add jeera, mustard seeds, and hing.
2. Add onion (if using), ginger, and green chili. Sauté till soft.
3. Add all chopped veggies, turmeric, and a pinch of salt. Sauté for 3–4 minutes.
4. Combine Oats + Dal
1. Add roasted oats and cooked moong dal to the pan.
2. Pour in 1½ to 2 cups more water (adjust for desired consistency).
3. Add salt, mix well, and let simmer for 5–7 minutes until oats and veggies are cooked.
5. Serve
Turn off heat and let it rest for 2 minutes. Garnish with coriander and serve warm.
Serving Suggestions
Pair with pickle, papad, or a dollop of curd
Add a drizzle of ghee or lemon juice before serving
Ideal for light dinners, breakfast, or post-illness recovery
Tips & Variations
Use steel-cut oats for more texture (adjust cooking time)
Add spinach, methi, or bottle gourd for added nutrition
Skip onion & garlic for a Satvik/Vrat version
Add pepper & ajwain for digestive-friendly khichdi
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Why You’ll Love This Oats Khichdi Recipe
- ✅ A complete one-pot meal with protein, carbs, and flavor
- ✅ Comes together in under 45 minutes
- ✅ Impressive enough for guests, easy enough for weeknights
Tips for the Best Oats Khichdi
- Rinse the rice 2-3 times until water runs clear for fluffy, separate grains
- Let rice rest covered for 10 minutes after cooking
- Toast whole spices in ghee first for the best aroma
- Use good-quality aged basmati for best results
What to Serve with Oats Khichdi
- Serve with a cooling raita and papad on the side
- A simple dal or curry completes the meal beautifully
- Garnish with fried onions and fresh coriander before serving
Storage & Reheating
Store leftover Oats Khichdi refrigerated for up to 2 days. Reheat with a sprinkle of water in a covered pan on low heat, or microwave covered for 2 minutes.