Friday, February 14, 2014

Oats Khichadi

I have been trying to incorporate oatmeal in my daily meals.
I generally don't eat breakfast. My doctor has asked me to start eating breakfast, so that I don't feel very hungry in the afternoon, and that way I can make healthy choices for lunch.

I don't like to eat sweet things for breakfast, and most of the healthy breakfast recipes I looked for where sweet, and that's when I decided to come up with a savory oatmeal recipe. I make oatmeal Khichadi at night and pack it in a container to have it as a breakfast at work. You can definitely have this as lunch or dinner.


1/2 Cups Old Fashioned Oats (Not the Instant Kind)
1/2 Cup Daal of Your Choice (I Pick and Change Between Mung Daal, Masoor Daal, and Tur Daal)
Salt to Taste
1 Green Chili, Slit
1/4 Teaspoon Turmeric
2 Cups Water

2 Teaspoon Ghee or Oil  (I use Oil),
1/2 Teaspoon Mustard Seeds,
1/2 Teaspoon Cumin Seeds,
1 Pinch Asafoetida

Take out your choice of daal in a container and wash with water. Drain the water. Add the oatmeal, salt, turmeric powder, slit chili and water. Pressure cook on medium flame for 5 whistles. Switch off the stove and let the cooker cool down. Take out container from the pressure cooker.
 Heat oil/ghee in a small pan. When hot, add the mustard seeds. Once the mustard seeds stop spluttering, add the cumin seeds and Asafoetida. (Make sure to not burn the cumin seeds). Wait for 5 seconds, then add the cooked Khichadi to the pan. Stir to combine the tempering. Switch off the stove. Serve hot.

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