Khichdi also called Khichri is an Indian comfort food dish made with a mix of white rice and lentils that are cooked together and has a porridge like consistency. Packed with nutrients and easy to eat and digest, most Indians prefer it to be their babies’ first food. For our version of Oats and Vegetable Khichdi, we are replacing the rice with Rolled oats. Rolled oats are a nutritious whole grain and a good source of fiber, protein and many vitamins and minerals. Adding vegetables to the khichdi is optional but I like to do it because it makes it wholesome and a complete meal. I now prefer eating Oats and Vegetable Khichdi to the regular rice khichdi. I have always loved eating oatmeal, so maybe that has something to do with it.
Can I replace rolled oats with Quick Cooking or Steel cut oats for this recipe?
Rolled Oats are also called Old fashioned oats are used in this recipe. I have not tried this recipe with quick cooking or steel cut oats. But I can tell you from experience that Steel cut oats will require a couple of more minutes of cooking time as compared to the time on the recipe card, so it may not work because the vegetables will get overcooked by then. For the Quick cooking oats, you could keep the cooking time the same. Although they cook faster than rolled oats, we cannot really reduce the cooking time, since we want the lentils to be fully cooked. And since khichdi has a mushy texture, it is ok for the oats to be overcooked. So, the bottom line is that I think Quick cooking oats will work with the same cooking times for the recipe, but Steel cut oats will not.
Is it important to soak the moong Daal to make Oats and Vegetable Khichdi?
Yes, it is important to soak the moong daal for this recipe. We are using yellow split moong daal here and that is the traditional daal that is used in khichdi. This recipe has vegetables in it and we do not want the vegetables to be overcooked by increasing the cooking time. Soaking the daal for 1 hour speeds up the cooking time and 6 minutes of pressure in the Instant Pot is perfect for the oats and daal to cook to almost mushy texture and the vegetables are cooked but not mushy.
If you are short on time, you can wash and soak the daal in hot boiling water (covered) for 15-20 minutes. It will have the same effect as soaking it for 1 hour.
Can I cook Oats and Vegetable Khichdi on the stovetop?
The Instant Pot is my choice kitchen equipment to cook our family meals and this recipe has been developed accordingly. Once I have the cooking time and liquid ratios figured out, there is not much to think about after that.
Yes, you can cook it on the stovetop in a regular sauce pan covered but I have not tried it personally. From experience I can tell you that it will need a lot more time to cook. And it will also need at least 3 times the amount of liquid to cook as compared to the water quantity in the recipe card. You can also cook it in a regular pressure cooker on the stovetop. Since I have not tried it, I cannot give you exact liquid quantity and cooking times.
How to serve Oats and Vegetable Khichdi
Traditionally Khichdi is served with a dollop of ghee on top. If you are not vegan, you can do that or can use some vegan butter on top. With all the vegetables and spices in this dish, I am happy to eat it as is with a squeeze of lemon juice on top. But you could also serve it with a side of yogurt and roasted papad.
Key Features of this recipe:
Vegan and Gluten- Free meal. Make sure the oats are gluten free if you eat a gluten free diet. Using ghee (clarified butter) is completely optional.
Quick and one- pot meal for the family. Under 10 minutes of your time.
Leftovers heat up great in the microwave. So, make a big batch!
If you like one-pot Instant Pot meals for the family, try these other recipes:
Mushroom Risotto in the Instant Pot
Oats and Vegetable Khichdi- Instant Pot recipe
6
servings10
minutes25
minutesIngredients
1 1/2 cups Rolled Oats
1/2 cup Split yellow moong daal
1/2 cup small diced yellow or white onion
1/2 cup carrots, diced 1/2 inch size
1/2 cup green beans, diced 1/2 inch size
1/2 cup frozen or fresh green peas
2 Thai green chilies, finely chopped
1 tablespoon fresh ginger, grated
1 tablespoon cooking oil or ghee (if not vegan)
2 teaspoons cumin seeds (jeera)
1/2 teaspoon Turmeric powder (haldi)
1 teaspoon Red Chili powder
2 teaspoons Ground coriander (dhaniya powder)
1 tablespoon Lemon juice
1/4 cup cilantro, finely chopped
1 tablespoon ghee (optional for serving)
Method
- Wash the moong daal thoroughly and soak it in 2 cups of water for 1 hour and then drain. See notes below to speed up the process.
- Set the Instant Pot to Sauté mode and heat oil. Add cumin seeds and cook for 30-45 seconds. Add chopped onions and grated ginger and cook for 3-4 minutes till the onions soften a bit. Add all the veggies (carrots, green beans, green peas). Press cancel and deglaze the pot removing any browning. Add turmeric, red chili powder, coriander powder and salt. Mix well. Add the drained daal, oats and additional salt. Add 3 1/4 cups of water. Mix well, making sure most of the ingredients are under water.
- Close the Instant Pot with pressure valve to sealing. Select Manual/Pressure Cook(Hi) and adjust the cook time to 6 minutes. Quick release. Open the Instant Pot. Squeeze lemon juice and garnish with cilantro. Enjoy hot with some additional ghee if desired.
Tips
- If you are short on time, you can wash and soak the daal in hot boiling water (covered) for 15-20 minutes. It will have the same effect as soaking it for 1 hour.
- The Cooking time of 25 minutes includes the time to saute, time it takes for the Instant Pot to come to pressure, actual cooking time and also time it takes for the Instant Pot to Quick Release pressure.
