🌾 Masala Oats Khichdi – Light, Comforting & Wholesome

A Bowl of Warmth on a Busy Day

There are days when I need a meal that hugs from the inside — comforting, light on the stomach, yet nourishing. On those days, Masala Oats Khichdi is my go-to.

I first made it on a rainy afternoon when I had just oats and leftover moong dal in the kitchen. No elaborate prep, no fancy ingredients. Just simple things coming together in a pressure cooker. The first bite — warm, slightly spiced, with the goodness of vegetables — reminded me of the khichdi my mother made, only lighter and faster.

Since then, it has become a weekly staple. Especially during detox days or when I want to eat clean without compromising on taste.

🌿 Ingredients (Serves 2–3)

½ cup yellow moong dal (split)

½ cup quick oats

1 tablespoon ghee or oil

1 teaspoon cumin seeds

1 pinch of hing (asafoetida)

1 green chili (chopped)

1 small onion (finely chopped)

1 tomato (chopped)

½ cup chopped carrots

½ cup green peas

¼ teaspoon turmeric powder

½ teaspoon coriander powder

Salt to taste

3 cups water

Fresh coriander leaves (for garnish)

Optional: 1 teaspoon ginger-garlic paste




🔪 Method

Pressure Cooker Method (Fastest):

1. Wash and soak the moong dal for 10–15 mins (optional for quicker cooking).


2. Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Add a pinch of hing.


3. Sauté green chili, onion, and ginger-garlic paste (if using) for 2–3 mins.


4. Add tomatoes, turmeric, and coriander powder. Cook until tomatoes turn soft.


5. Add chopped carrots and peas. Sauté for a minute.


6. Add moong dal and 3 cups of water. Pressure cook for 2 whistles.


7. Open the cooker and stir in oats. Simmer for 4–5 minutes until thick and creamy.


8. Adjust salt. Finish with a spoon of ghee and chopped coriander.



Pan Method:

Follow the same process in a deep pan. Simmer the dal with lid on until soft, then add oats and continue as above. Add more water as needed.




🍽️ Serving Suggestion

Serve hot with a dollop of ghee, curd or raita, and papad on the side. A wedge of lemon or mango pickle adds brightness. For a diabetic-friendly version, skip the ghee or go light and add more vegetables.