Oats Khichdi in Instant Pot

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Rinse the moong dal several times and drain. Rinse and chop the tomato, carrot, green beans and green chilli, and grate the ginger.
2. Heat the ghee in a pot or pressure cooker over medium heat. Add the cumin seeds and bay leaf; when the seeds sizzle, add the ginger and green chilli.
3. Add the asafoetida, carrots, beans and peas and sauté for 1 to 2 minutes. Add the tomato and sauté for 2 minutes.
4. Add the salt and red chilli powder and stir well.
5. Pressure cooker: add the drained dal and oats, pour in the water and stir well. Cover and pressure cook for 3 whistles on medium flame, then let the pressure release naturally.
6. Stovetop: add the drained dal and water, bring to a rolling boil, then simmer, stirring, until the dal is soft. Add the oats, adding hot water if there is not enough liquid.
7. Open the lid. The oats and dal should be soft, thick and mushy with a pourable consistency; add a little boiling water and simmer for a minute if needed, as it thickens on cooling.
8. Taste and add more salt if needed. Garnish with coriander leaves, drizzle with ghee if you like, squeeze in lemon juice and serve hot.
9. Instant Pot: follow the same steps as the stovetop cooker, then pressure cook on porridge mode for 9 minutes. Let the pressure release naturally for 8 minutes, then release the rest manually. Add hot water if needed for the right consistency.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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