Name: Oats–Moong Savoury Porridge (Oats Khichdi)
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¼ cup (50 g); Water — 3¾ cups (900 ml); Oats, rolled / steel-cut — 1⅓ cups rolled (120 g); Carrot — ⅓ cup diced (50 g); Green peas, fresh — ¼ cup (40 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1½ tsp (8 g); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 2 tbsp (8 g); Lemon juice — 2 tsp (10 ml)

Serves: 4
Portion: 1 bowl (≈250 g)
Time: Cook 25 min
Texture: Soft porridge
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Balancing; heart-friendly

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¼ cup	50 g	250 g
Water	3¾ cups	900 ml	4500 ml
Oats, rolled / steel-cut	1⅓ cups rolled	120 g	600 g
Carrot	⅓ cup diced	50 g	250 g
Green peas, fresh	¼ cup	40 g	200 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1½ tsp	8 g	40 g
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	2 tbsp	8 g	40 g
Lemon juice	2 tsp	10 ml	50 ml

Method

How to cook it

Step 1: Pressure-cook moong in 400 ml water — 2 whistles.
Step 2: Heat ghee; cumin, hing, ginger; add vegetables and turmeric, sauté 2 minutes.
Step 3: Add oats and roast 2 minutes.
Step 4: Add cooked moong and 500 ml water; simmer 5–6 minutes, stirring, to a porridge.
Step 5: Salt, coriander and lemon to finish.