Instant pot oats khichdi is a savory Indian oats lentils vegetable porridge prepared in Instant Pot. It is a healthy, wholesome breakfast and a light meal.
What is Khichdi?
Khichdi is a one pot meal prepared with rice and lentils with or without vegetables. Oats are a good alternative to rice and addition of vegetables makes it a wholesome and a healthy meal. Instant Pot oats khichdi is one such recipe where rice replace oats.
Which Oats to use?
Use any oats you like or have on hand, though I prefer steel cut oats. Steel cut oats have a chewy texture and are grainy compared to rolled oats. I made khichdi with both steel cut and Old Fashioned rolled oats and prefer steel cut oats.
What is the Oats Moong Dal Ratio?
I use 2: 1 oats to moong dal ration but if you like more dal, feel free to use more dal, as much as 1:1 ration.
If you do like khichdi, check out my other khichdi recipes. Though khichdi is suppose to be mushy, most of my rice khichdi recipes are not mushy and that is how we prefer at home.
Vegetables for Khichdi
Use any vegetable you like. Vegetables I use are green beans, carrots and potato. Depending on vegetables on hand, I also add broccoli/cauliflower, spinach and radish. These are the vegetables I usually use and feel free to use you favorite vegetables.
Theme of the Week
My New Year resolution every year is to eat healthy and this year apart from eating healthy, I made some resolutions for my blog as well. One of them is to put all the appliances I own to good use. One of the appliances is Instant Pot (IP). Theme for this week is New Year Challenge. The challenge for myself this year is to use my IP a lot more and therefore, the first recipe of this year is an IP recipe, Instant Pot oats khichdi.
Instant Pot Oats Khichdi Recipe
Instant Pot Oats Khichdi Recipe
- Instant Pot or Electric Pressure Cooker
- ¼ cup soaked Moong Dal
- 1 ½ tablespoon Oil
- ¼ – ½ teaspoon Cumin Seeds
- 2 – 4 Curry Leaves
- ½ small Onion chopped
- 1 teaspoon Ginger Garlic Paste
- 3 small Green Chilies chopped (adjust to taste)
- ½ small Potato peeled and cut into ½” pieces, about ¼ cup
- 3 strings of Green Beans cut into ½” pieces
- 2 Baby Carrots cut into ½” pieces
- 4-6 small Florets of Broccoli
- ¾ cup loosely packed chopped Spinach
- ½ Tomato chopped, about ¼ cup
- ¼ teaspoon Turmeric
- ½ cup Steel Cut Oats can use old fashioned oats. Check notes below
- ¾ teaspoon Salt adjust to taste
- 1 ½ cups Water
- Chopped Cilantro
- Pinch of Garam Masala or Roasted Coriander Powder opt
- Wash and soak moong dal for 15 – 30 minutes. If you do not have time, wash it before beginning the prep work for khichdi.
- Chop vegetables and keep aside.
- Plug the instant pot, press saute mode and make sure the heat level is on ‘more’.
- Heat oil in the instant pot container, add cumin seeds and curry leaves.
- When seeds change color, add onions and saute until soft.
- Next goes in ginger garlic paste, green chilies, potatoes and saute until raw ginger smell dissipates.
- Add beans, carrots, broccoli, spinach, tomatoes and, saute until spinach wilts and tomatoes are soft.
- Add turmeric, moong dal and saute for a minute.
- Throw in oats, salt and mix well.
- Pour water, stir, sprinkle chopped cilantro, little bit of roasted coriander powder or garam masala (if using).
- Press ‘Cancel’ to stop saute mode. Close the lid, set the vent to sealing.
- Cook on high pressure, 3 minutes manual and do a natural pressure release (npr) – press manual/pressure cook, make sure the pressure is high, adjust time to 3 minutes. This step of cooking will take 10-13 minutes. Once the cooking is done, let the pressure release natural, or open after 10 -15 minutes.
- Open the lid, serve hot with some pickle and chips. Khichdi was spicy hence I served with just chips, lemon wedges on the side and some yogurt.
- I used steel cut oats and liked the texture of steel cut oats compared to old fashioned oats. Old fashioned oats taste equally good but become mushy and do not have the grainy texture.
- Use vegetables of choice and add more or less depending on preference.
- I used ¼ cup (4 tbsp) moong dal but can use 3 tablespoon as well if one doesn’t like too much dal.
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