Khichdi: Indian cuisine

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Recipe: Khichdi with oats, tomato and garlic

The Times of India

Khichdi with oats

Winter is 'the' time to experiment and it is the season to let the farm fresh ingredients add a hint of lip smacking taste. Ingredients like spring garlic, ginger and spring onion simply add different tastes and texture to a preparations. Similarly, the basic ingredient can also be replaced by other ingredients to add another element of difference to a dish. Making khichdi with oats is one such preparation that does not require much time. Easy to prepare and very sustaining the oats khichdi when cooked with tomatoes, potatoes and farm fresh chives, is a yummy treat to the taste buds.

Ingredients

Oats: 100 gms Moong dal: 2 table spoons Tomatoes: two Potato: 1 Spring garlic: a couple (as per your liking) Spring onion: a couple (as per your liking) Ginger: chopped - little quantity Curry leaves: few Red chilli whole: 1 to 2 Salt to taste Turmeric: a pinch Ground pepper: a pinch Mustard and hing for tadka

Method

In a pan, take two to three tsp of oil or ghee and heat it. Put hing and mustard seeds to the hot oil and as soon the mustard seeds start to crackle add the halved whole red chillies, curry leaves, followed by chopped tomatoes, diced potato, chopped ginger, chopped spring garlic and spring onion. Mix the ingredients well. Add moong dal, ground pepper and salt. Allow these ingredients to cook in steam for two minutes by covering the lid. Take the lid off and add 50 to 100 ml of water for the entire thing to cook well.

Note: For the moong dal to cook quicker, just soak it for about 15 minutes before cooking, that way you will be able to save on the cooking time. Once moong dal and potatoes are cooked, add oats. Mix the ingredients well. Add 50 to 100 ml of water. And allow the entire khichdi to cook for another 5 to 10 minutes. Serve the piping hot khichdi along with ginger flavoured tea or a hot cuppa of coffee.