INGREDIENTS (240 ml cup used)
- Moong dal – ¼ cup
- Oats – ½ cup
- Cumin – ½ teaspoon
- Ginger – ½ teaspoon, grated or crushed
- Water – 1 ¾ to 2 cups (regular rolled oats may need more)
- Salt – as needed
- Ghee- as needed
- Turmeric – generous pinch
- Asafoetida – a pinch (optional)
- Seasonal vegetables – ½ to ¾ cup, chopped (use any seasonal vegetables available: carrots, beans, onion, capsicum, cauliflower etc.)
- Wash and soak moong dal in water and set aside. Wash and chop the vegetables into small cubes.
- Add about one tablespoon of ghee to a pressure cooker. As the ghee becomes warm add cumin seeds to the ghee and when they start crackling, add ginger and keep stirring. After this, you can add asafoetida, though it is optional.
- Add all the vegetables and sauté for about 2 to 3 minutes on medium flame. Drain the water from dal and add it to the cooker. Fry the mixture for about 2 to 3 minutes till the dal appears to be roasted.
- Add oats, salt and sauté for about 2 minutes. Be careful so that none of the ingredients stick to the bottom of the cooker; reduce the flame if necessary and pour water. You can adjust the quantity of water to make it soft or slightly grainy as you want it to be. Put the lid of the pressure cooker and on a medium flame, pressure cook for one whistle.
- If desired can add little more ghee. This khichdi can be enjoyed by adults as well. This is a good dish if you are looking for a low-calorie food item. You just need to avoid the ghee and use low fat oil instead.
- Serve oats khichdi warm.
- Oats are rich in dietary fiber and aid in digestion and stool formation. One cup of dry oats contains 307 calories and is rich in manganese, selenium, phosphorus, magnesium, carotenoids, vitamin E and flavonoids.