Why is moong dal soaked before cooking in Tangy Masala Oats Khichdi?

Soaking moong dal for 15 minutes softens it and reduces cooking time, ensuring it blends well with the oats and vegetables. It also helps achieve the creamy, porridge-like consistency that is key to this khichdi.

What role does lemon juice concentrate play in this recipe?

The lemon juice concentrate adds a tangy flavor that balances the earthiness of the oats and spices. It also enhances the overall taste, making the dish refreshing and suitable for breakfast.

How can I adjust the spice level in Tangy Masala Oats Khichdi?

To reduce the spice level, use less red chili powder and garam masala. For a milder version, you can also omit the chili powder entirely and rely on the turmeric for flavor and color.

How can I tell when the khichdi is cooked properly?

The khichdi is ready when the oats and moong dal are soft and have absorbed most of the water, forming a thick, porridge-like consistency. Stir occasionally to ensure nothing sticks to the bottom of the pan and to check the texture.

Can I store and reheat Tangy Masala Oats Khichdi? If so, how?

Yes, you can store the khichdi in an airtight container in the refrigerator for up to 2 days. Reheat it on the stovetop or in the microwave, adding a splash of water to restore its creamy consistency.

Tangy Masala Oats Khichdi Recipe

Name: Tangy Masala Oats Khichdi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 100 g Oats Jumbo; 1 kg Yellow Moong Dal; 500 g Onion; 500 g Tomato - Hybrid; - Green Peas; 250 g Carrot; 200 ml Ghee; 100 g Coriander Leaves; 50g Everest Garam Masala; 100 g Jeera; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder

Indian cuisine · 160 calories

About this recipe

Tangy Masala Oats Khichdi is a wholesome and nutritious Indian breakfast dish that combines the goodness of fiber-rich oats with protein-packed moong dal and a medley of fresh vegetables, all simmered in a flavorful blend of mild Indian spices. This one-pot dish is light, yet satisfying, perfect for a sedentary lifestyle and weight-loss goals. The tangy notes from tomatoes and a hint of lemon juice elevate the flavors, making it a delightful start to your day. It is easy to prepare, packed with nutrients, and perfectly suited for a united family breakfast.

Ingredients

100 g Oats Jumbo
1 kg Yellow Moong Dal
500 g Onion
500 g Tomato - Hybrid
- Green Peas
250 g Carrot
200 ml Ghee
100 g Coriander Leaves
50g Everest Garam Masala
100 g Jeera
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder

Instructions

1. Wash the moong dal thoroughly and soak it in water for 15 minutes. Meanwhile, prepare the vegetables by chopping the onion, tomato, and carrot.
2. Heat ghee in a deep pan over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until translucent.
3. Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and release their juices.
4. Add the diced carrots and green peas, followed by the soaked and drained moong dal. Sauté for 2-3 minutes, allowing the spices to coat the ingredients.
5. Add the oats and stir well to combine. Pour in 3-4 cups of water and bring the mixture to a boil.
6. Reduce the heat to low, cover, and let the khichdi simmer for 15-20 minutes, stirring occasionally to prevent sticking. Cook until the oats and dal are soft and the mixture reaches a porridge-like consistency.
7. Stir in garam masala and lemon juice. Adjust salt and spices as needed.
8. Garnish with chopped coriander leaves and serve hot.

How to make Tangy Masala Oats Khichdi

Soak dal and cook onions. Wash the moong dal and soak it for 15 minutes while chopping the onion, tomato and carrot. Heat ghee in a deep pan over medium heat, let cumin seeds splutter and saute the onions until translucent.
Add tomatoes, vegetables and dal. Cook the tomatoes with turmeric, red chilli powder and salt until soft. Add carrots, green peas and the drained moong dal and saute for 2-3 minutes so the spices coat everything.
Simmer the khichdi. Stir in the oats, pour in 3-4 cups of water and bring to the boil. Cover and simmer on low for 15-20 minutes, stirring occasionally, until the oats and dal are soft and porridge-like.
Finish and serve. Stir in garam masala and lemon juice and adjust the salt and spices as needed. Garnish with chopped coriander leaves and serve hot.

Frequently asked questions

Why is moong dal soaked before cooking in Tangy Masala Oats Khichdi?: Soaking moong dal for 15 minutes softens it and reduces cooking time, ensuring it blends well with the oats and vegetables. It also helps achieve the creamy, porridge-like consistency that is key to this khichdi.
What role does lemon juice concentrate play in this recipe?: The lemon juice concentrate adds a tangy flavor that balances the earthiness of the oats and spices. It also enhances the overall taste, making the dish refreshing and suitable for breakfast.
How can I adjust the spice level in Tangy Masala Oats Khichdi?: To reduce the spice level, use less red chili powder and garam masala. For a milder version, you can also omit the chili powder entirely and rely on the turmeric for flavor and color.
How can I tell when the khichdi is cooked properly?: The khichdi is ready when the oats and moong dal are soft and have absorbed most of the water, forming a thick, porridge-like consistency. Stir occasionally to ensure nothing sticks to the bottom of the pan and to check the texture.
Can I store and reheat Tangy Masala Oats Khichdi? If so, how?: Yes, you can store the khichdi in an airtight container in the refrigerator for up to 2 days. Reheat it on the stovetop or in the microwave, adding a splash of water to restore its creamy consistency.