Oats Khichdi with Tomato and Garlic Recipe

• 🍴150 gm oats
• 🍴2 small tomato
• 🍴2 pieces ginger
• 🍴2 red chili
• 🍴1 pinch turmeric
• 🍴1 dash mustard seeds
• 🍴1 teaspoon garlic
• 🍴water as required
• 🍴3 tablespoon moong dal
• 🍴2 sprigs spring onions
• 🍴5 leaves curry leaves
• 🍴salt as required
• 🍴1/2 teaspoon black pepper
• 🍴1 pinch asafoetida
• 🍴3 teaspoon ghee

For The Main Dish

• 🍴1 medium potato
• 🍴1/2 cup peas
• 🍴1 carrot
• 🍴1/2 cup green beans

• 🍴Wash the veggies

To make this oats recipe, wash and peel the carrot and potato, then roughly chop them. Wash the green beans along with spring onions and chop them too. Also, wash the peas and keep them aside. After chopping all the ingredients, soak the moong dal in water for about 10-15 minutes. Soaking will help you cook the dal easily.

• 🍴Heat a pan and add ghee
  

Put a frying pan on medium flame and add ghee to it. When the ghee is hot enough, add asafoetida (hing) and mustard seeds to the hot oil and as soon the mustard seeds start to crackle, add the halved whole red chilies, curry leaves, followed by chopped tomatoes, diced potatoes, carrot, beans, chopped ginger, chopped garlic, and spring onions.

• 🍴Cook the veggies
  

Saute the veggies well. Then add moong dal, ground black pepper, and salt. Allow these ingredients to cook in steam for two minutes by covering the lid. Add 50-100 ml water in the pan to cook the veggies.

• 🍴Cook the khichdi
  

When the moong dal and potatoes are cooked, add oats to it. Stir once and mix well the veggies with oats. Now add 50 to 100 ml of water to the pan and allow the entire khichdi to cook for another 5 to 10 minutes.

• 🍴Serve hot!
  

Serve the piping hot khichdi along with ginger flavored tea or a hot cuppa of coffee.