Oats khichdi with garlic pickle and papad/appalam. When your morning oatmeal gets down home and dreamy! Made in the instant pot, this is our go to bowl of comfort. If you’re ever feeling a bit under the weather, or just meh in general, this is the cure!
Just quick and simple post below:
3/4 cup steel cut oats
1/2 cup moong dal
1/2 tsp coarse salt
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp red chilli powder, optional
1 tomato, chopped
1 green bell pepper, chopped (or any kind you have)
1/4 tsp cumin seeds
2 tbsps fresh cilantro, chopped
1 tsp canola oil
To the instant pot, add measured oats, mung, salt, and all the veggies and spices; except the last two ingredients: cumin seeds and cilantro. Reserve those two for later.
Add 3-4 cups of water. 3 cups for a tighter khichdi, and 4 cups for a more silky porridge like khichdi. Set sealing closed, set manual, high pressure, for 5 minutes.
Once cooking is complete, let it rest for 5 minutes, and then release all the remaining pressure by opening the seal (carefully!) Open and mix everything together. Use a few more tablespoons of water to adjust consistency to your preference.
In a separate pan, heat a tsp of oil and add cumin seeds. Fry cumin seeds until well toasted and golden. Add fried cumin seeds and the reserved fresh cilantro to the cooked khichdi, and it’s done!
You could do this in the stove top as well. Just follow the same steps, use a thick and sturdy pot, and cook for 30 minutes covered, over low heat. And fry the cumin separately and top it off with cilantro.