A mixture of savory whole spices and a colorful blend of vegetables and healthy oats makes it a great way to prepare a quick, wholesome meal in minutes. I call it a balanced meal because it has a full serving of protein from moong dal and fiber from the vegetables. I agree to be sent email.
I have prepared this with a stovetop pressure cooker and the Instant pot. The biggest difference between the two is the time it takes. With the Instant Pot, you can prepare this one-pot meal within 20 minutes! Try this simple yet sumptuous vegetable oats khichdi today!
Why this recipe works
Khichdi is light and easy to digest, making it a popular meal during illness. It is perfect for those cold winter days when you want something warm and cozy. It’s easy to make and only requires a few simple pantry staples. It’s packed with protein, making it both healthy and satisfying. Whether you are looking for a quick and easy weeknight dinner or just something comforting to enjoy on a lazy weekend, this Instant Pot oats khichdi is sure to satisfy your craving!
Ingredients note
Steel-cut oats: Buy and use fresh, good, quality steel-cut oats. Instant oats tend to overcook and would not be a good fit for this recipe.Moong dal: This is another key ingredient in this recipe, providing extra protein as well as fiber, vitamins, and minerals. Mixed vegetables: Use your choice of vegetables. I added frozen mixed vegetables with green beans, peas, and carrots to get a bright-colored dish.Spices: You need just the basic spices for this dish: Cumin seeds, turmeric powder, garam masala powder, and black pepper powder. If you need a spicy dish, add green chilies or red chili powder.
Instructions
Wash and rinse the oats and moong dal in clean water 2- 3 times. Drain it and place it aside. Press the saute button and add oil and cumin seeds to the Instant pot. Once cumin seeds start to sizzle, add chopped ginger, green chilies, and curry leaves. Saute for 30-40 seconds. Add the chopped onions and saute until translucent. Add chopped tomatoes and stir well. Add frozen mixed vegetables and spices and saute for a minute. Add the drained oats and moong dal, and mix everything well. Add water and stir again. 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). Enjoy the oats khichdi with a side of Indian pickle or with yogurt.
Storage
You can store the Instant Pot oats khichdi in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave or heat over a low flame until warmed through. Enjoy this hearty and delicious meal!
Tips
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 major 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.
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