Friday, January 4, 2013

Oats Khichdi (Oat and Lentil Stew)

In my quest to cook with Oats, I am discovering new and easy recipes. I am loving this new side of culinary feasts that I had missed on for so long.
This recipe is is a combination of Oats and Moong Dal. In South India, this dish is known as Pongal and traditionally cooked with rice.
It is a great dish because it can be devoured any time of the day, requires minimal ingredients, and can be prepared in a jiffy!
For the traditional Khichdi recipe, check this out.

1. Cumin seeds, 1 tsp
2. Curry leaves, 3-4 twigs
3. Ginger, 1 inch, minced
4. Oil
5. Cashews (optional), a fistful
6. Peppercorn, crushed, 3-4 (optional)
7. Oats, 1 cup
8. Moong dal, 1/2 cup, steamed/cooked through
9. Water, 1.5 cup
10. Salt to taste
11. Turmeric powder, 1 tsp
12. Hing, a pinch
13. Green chili, 1, chopped
14. Spinach, a bunch, chopped

1. Heat a non-stick wok.
2. Add in oil. When the oil is hot, add in cashewnuts, cumin seeds, hing, ginger, curry leaves, peppercorn, and green chili.
3. When they turn brown and the cumin starts to sizzle, add in oats.
4. Then add water, turmeric, and salt and mix well.
5. Cook for about 5 minutes until the consistency is thick and oats absorbs most of the water.
6. Add spinach and moong dal.
7. Mix and adjust the seasoning.

Serve warm.

Thanks to Rak and Sailu for this delicious and healthy recipe.

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