Bhuna Oats Khichdi / Porridge

       
          This is a diabetic friendly recipe, which I prepared the same way as I cook Bengali Khichdi. The only difference is that I have replaced rice with oats. Oats is nutritious, low in cholesterol and wholesome. It contains fibre and is rich in antioxidants. 

          This healthy one-pot wonder can be relished with some begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup oats, dry roasted
• 1/2 cup split green gram (moong dal), dry roasted
• 2 cups chopped potato, carrot, beans & cauliflower
• 1/4 cup green peas (I used frozen Peas)
• 3-4 tbsp. mustard oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2 dry red chilies
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 8-10 almonds (opt)
• 1 tsp. ghee

          Boil the roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. Marinate the chopped veggies with a pinch of salt and turmeric powder.

          Heat 2 tbsp. oil and fry the marinated veggies in batches till light brown. Then pressure cook in 1 cup water for 1 whistle. Keep aside.

          Heat remaining oil and temper with dry red chilies, bay leaves, cinnamon, cardamoms, cloves, ginger and cumin seeds. Sauté for a few seconds.

          Now add the oats, all the dry spices and 2 cups water. Mix well and simmer on a low flame till it is cooked and slightly thick. 

          Add the boiled dal, boiled veggies, almonds, green peas and 1-2 cups water (depending on the consistency desired).

          Mix well. Cover and simmer for 2-3 minutes. Switch off the flame and drizzle some ghee over it. 

          Serve with begun bhaja (eggplant fry), fried red chilies, any side dish and lime wedges for a soul satisfying meal. 

                         Heat 2 tbsp. oil & fry marinated veggies in batches till light brown. 

                                  Pressure cook in 1 cup water for 1 whistle. Keep aside.

                          Boil roasted moong dal in 1 cup water for 4-5 whistles. Keep aside. 

                  Heat remaining oil & temper with dry red chilies, bay leaves, cinnamon, 
                  cardamoms, cloves, ginger & cumin seeds. Sauté for a few seconds.

                                 Now add the oats, 

 all the dry spices 

& 2 cups water. Mix well & simmer on low flame till it is cooked.

                      Add boiled dal, boiled veggies, almonds, green peas & 1-2 cups water 
                      (depending on the consistency desired).

                      Mix well. Cover & simmer for 2-3 minutes. Switch off flame & drizzle
                      some ghee over it. 

                      Serve with begun bhaja (eggplant fry), fried red chilies, any side dish &
                      lime wedges for a soul satisfying meal.