Oats-Moong Dal Khichdi

Ingredients:

¼ cup steel-cut oats

2 tablespoons yellow moong dal (split yellow lentils)

¾ cup water (adjust if you like it more soupy)

¼ teaspoon cumin seeds

1 pinch turmeric powder

1 small green chili, finely chopped (optional)

1 tablespoon chopped vegetables (carrot, beans, green peas)

½ teaspoon ghee (or oil for vegan)

Salt, to taste

Fresh coriander, for garnish

A pinch of asafoetida (hing) for extra flavor

Directions:

Rinse moong dal well and soak it in water for 10-15 minutes (optional, but helps cook faster).

Heat ghee in a small pressure cooker or pan.

Add cumin seeds and let them splutter. Next, add a pinch of hing and chopped green chili.

Add the chopped vegetables if using. Sauté for a minute.

Add the soaked moong dal, oats, and turmeric powder. Stir for 1-2 minutes.

Pour ¾ cup water and add salt.

Pressure cook for 2 whistles (or simmer covered in a pan until dal and oats are soft and mushy, about 10-12 minutes).

Let the pressure release naturally. Open and mash lightly if you like it softer.

Garnish with coriander leaves and a little more ghee if desired