Instant Pot Oats Khichdi
Instant Pots Oats Khichdi is a great way to strike a balance between taste and nutrition during mealtime!
Servings: 4
Calories: 545kcal
Equipment
Ingredients
- 2 cups steel-cut oats
- 1 cup yellow moong dal
- 1 cup frozen mixed vegetables
- 1 onion chopped
- 1 tomato chopped
- 1 green chili chopped
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ¼ teaspoon black pepper powder
- 5 cups water
- 2 teaspoon coconut oil
- 5 curry leaves
- salt to taste
- 2 teaspoon chopped cilantro
Instructions
- Wash and rinse the oats and moong dal in clean water 2- 3 times. Drain it and place it aside.2 cups steel-cut oats, 1 cup yellow moong dal
- Press the saute button and add oil and cumin seeds to the Instant pot.2 teaspoon coconut oil, 1 teaspoon cumin seeds
- Once cumin seeds start to sizzle, add chopped ginger, green chilies, and curry leaves. Saute for 30-40 seconds.1 green chili chopped, 1 teaspoon grated ginger, 5 curry leaves
- Add the chopped onions and saute until translucent. Add chopped tomatoes and stir well.1 onion chopped, 1 tomato chopped
- Add frozen mixed vegetables and spices and saute for a minute.1 cup frozen mixed vegetables, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ¼ teaspoon black pepper powder
- Add the drained oats and moong dal, and mix everything well. Add water and salt and stir again.5 cups water, salt to taste
- Close the Instant pot with the lid and lock it in place. Set Instant Pot on manual or pressure cook mode for 6-8 minutes under high pressure.
- At the end of the timer, use the manual pressure release.
- Garnish with chopped coriander leaves (Cilantro).2 teaspoon chopped cilantro
- Enjoy the oats khichdi with a side of Indian pickle or with yogurt.
Notes
- If you want a thicker consistency, use less water when cooking the Instant Pot oats khichdi.
- You can add more or fewer vegetables, as desired.
- To add extra flavor and texture to this recipe, toast the steel-cut oats in a dry pan over medium heat before adding them to the Instant pot.
- For a no-onion and no-garlic khichdi, skip the onions. The difference in taste is barely noticeable.
- You could substitute moong dal with masoor dal, with no significant change in taste and consistency.
- If the dish turns out too spicy, add a teaspoon of lemon juice to temper it down.
- Adding a bay leaf when the spices are sautéed adds great flavor.
Nutrition
Calories: 545kcal | Carbohydrates: 60g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 185mg | Potassium: 302mg | Fiber: 12g | Sugar: 2g | Vitamin A: 2485IU | Vitamin C: 39mg | Calcium: 102mg | Iron: 5mg