Ingredients
The following ingredients have 3 Servings
- Oats – 1 cup
- Yellow moong dal – 1/2 cup
- Ghee or oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds or jeera – 1/2 teaspoon
- Ginger-garlic paste – 1 teaspoon
- Green chillies – 2 (chopped finely)
- Curry leaves – 10
- Onions – 1 (chopped finely)
- Tomatoes -1 (chopped finely)
- Capsicum – 1 (chopped finely)
- Avarekalu or hyacinth beans – 2 tablespoons (optional)
- Green peas – 1 tablespoon
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 1/2 teaspoon
- Garam masala – 1/4 teaspoon
- Salt
Instruction
- Wash and soak the moong dal with enough water for 15 to 20 minutes. Drain the water and keep it aside. Heat ghee/oil on a medium flame, in a small pressure cooker.
- Add mustard seeds and allow it to splutter. Once the seeds stop spluttering, add cumin seeds and saute till light brown. Add chopped green chillies, curry leaves and stir fry for a minute.
- Add ginger-garlic paste and chopped onions and cook till the onions become translucent and the raw smell of ginger-garlic goes away. Add chopped tomatoes and cook till the tomatoes become little soft.
- Add chopped capsicum, green peas, avarekalu (flat beans/hyacinth beans) and mix well. Add turmeric powder, red chilli powder, coriander powder and garam masala. Combine together.
- Add soaked moong dal, oats and salt. Saute all the ingredients for 2 minutes on low flame.
- Add 3 1/2 to 4 cups of water and stir well. Cover the pressure cooker with its lid and pressure cook on a medium flame, for upto 3 whistles.
- Once the pressure goes off and gets cooled down a bit, open the lid and add a teaspoon of ghee and mix well. Serve vegetable oats khichdi hot or warm garnished with ghee and accompanied with pickle or papad or as it is.
- NOTES/TIPS: If you want little less mushy, adjust water accordingly. I added 4 cups of water and it worked fine for me. Add your own choice of veggies like carrots, sprouts, green beans or cauliflower.
