Instant Pot Oats and Mung Khichdi

by // // No Comments

Oats are a great source of fiber. Oats have much health benefits and these include weight loss, lower blood sugar levels and a reduced risk of heart disease. Oats can help you lose weight because it will help you feel full longer than other foods. I use oats in different kind of recipes. My kids love the Oats Idlis and Oats and Methi crackers I make. One of my favorite soup is Zero oil Oats soup which I make often.

Jump to Recipe

Mung beans or Green Mung Dal is packed with protein and low carbs and is one of the best vegetarian super foods. I tried making Khichdi using Oats and mung beans, and it came out really good. Khichdi is a one pot meal made using rice and lentils. It is very comforting and easy on digestion. In my recipe, I replaced rice with oats and added few vegetables to make it more nutritious.

I made Oats Khichdi for breakfast for myself and my husband as we both are following a low carb diet routine. You can also make it for lunch and serve it with raita and chutney. I have used green mung lentils, but you can use yellow mung dal also. I used green peas, green beans, carrots, broccoli, onions and tomatoes as veggies, but you can use any other vegetable of your choice.

Print

Instant Pot Oats Khichdi

A Delicious and healthy one pot meal, cooked in Instant Pot that can be enjoyed at any time of the day.

Course Breakfast, lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Swati Goyal

Ingredients

  • 1/2 cup Oats
  • 1/2 cup Green mung dal
  • 1 cup Vegetables of choice
  • 1/2 cup chopped onions
  • 1 tsp chopped ginger
  • 1 green chili chopped
  • 3 cups water
  • 1 tsp Ghee or oil
  • 1/4 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • pinch of heeng ( Asafoetida)
  • salt to taste
  • few drops of lime juice
  • chopped cilantro leaves for garnish

Instructions

  1. Put the instant pot on saute mode. Once the pan is hot, add ghee or oil.

  2. Add cumin seeds, heeng and chopped onions. Saute for 2 minutes and then add the rest of the vegetables.

  3. saute them for a minute and then add mung dal and oats, Mix well.

  4. Add water and all the spices. Mix well and then close the lid.

  5. Put the instant pot on Manual, high pressure for 5 minutes

  6. Once the cooking is done, open the lid, and add a few drops of lemon. Garnish with cilantro and serve hot with curd, chutney, and papad. 

Leave a Reply