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.
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
The Pinch of Masala 