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Hearty, comforting and filling oats khichdi is perfect to serve for breakfast, lunch or even dinner.


34 serving

Total time

40 minutes




  • 1 cup oats
  • ½ cup Masoor Dal Moong dal ((red lentil) or)
  • 1 ginger (" - piece, chopped)
  • 1 cup Veggies (of choice - (potatoes, corn, carrot, green beans, green peas, spinach, methi, tomato etc))
  • ¼ tsp Turmeric
  • 2 chilies (Green - slit)
  • 1 tsp Cumin seeds
  • ¼ tsp Asafoetida
  • 8 ~ 10 Curry leaves
  • to taste Salt Pepper (&)


  1. Cook dal (either masoor or moong) until mushy and keep ready.
  2. Heat 1tbsp oil/ ghee in a large pan, add cumin seeds, asafoetida and curry leaves. Once the seeds change color, add ginger, green chilies and cook for 30 seconds.
  3. Add the veggies and saute till tender, about 8~10 minutes depending on the veggies used. Par cooking the veggies in the microwave is a great option to expedite the cooking process.
  4. Once the veggies are cooked, add 1½cups of water and bring to a boil (add more water if you want a soupy khichdi). Add the oats, lower the heat to medium-low. Cover and simmer the khichdi until oats are cooked, about 6~8 minutes.
  5. Stir in the cooked dal, turmeric, salt and pepper. Cook for 5 more minutes. Add some water if the mixture looks too thick. Serve warm with a dollop of ghee on top.
  6. View the recipe instructions at Cook's Hideout

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