Tangy Masala Oats Khichdi Recipe

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. 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. 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. 3. Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and release their juices.
4. 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. 5. Add the oats and stir well to combine. Pour in 3-4 cups of water and bring the mixture to a boil.
6. 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. 7. Stir in garam masala and lemon juice. Adjust salt and spices as needed.
8. 8. Garnish with chopped coriander leaves and serve hot.