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Oat Khichdi

Tathagata Deb
10 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later


The traditional cuisine from Bengal, easy to digest, easy to make and tastier than the regular chawal-daal khichdi. A wholesome meal complete with daal, rice, paneer and veggies.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Air Frying
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Moong Dal 150 gm
  2. Oat (Daliya) 150 gm
  3. Cottage Cheese / Paneer 100 gm
  4. Carrots 1 big one (chopped)
  5. Chopped beans 3 tablespoons
  6. Chopped tomato 1 medium sized
  7. Green chili 5-6
  8. Cumin seeds 1/2 tablespoon
  9. Turmeric powder 1 tablespoon
  10. Coriander powder 1 tablespoon
  11. cumin powder 1 tablespoon
  12. Dry red chili 2-3
  13. garam masala 1 tablespoon
  14. Cinnamon 2-3
  15. Chopped coriander leaves
  16. ghee
  17. Mustard oil
  18. Salt
  19. sugar


  1. Soak the oats in water and by that time air fry the moong dal.
  2. Wash the moong dal after it cools down a little, by that time cut the vegetables.
  3. Boil water in a bowl with salt.
  4. Add the carrots and beans and dal to the boiling water and wait.
  5. When the daal is half boiled, add the oats (straining it from water), add turmeric, cumin, coriander powder, tomatoes, green chili and paneer and let it boil for few minutes. Add water if required.
  6. In a separate pan heat oil and put cumin seeds in it.
  7. Next fry cinnamon and red chilies in it.
  8. Stir for a minute before adding salt and sugar according to taste and ginger paste. Cook it by stirring properly.
  9. Put the whole fried thing to the khichdi and mix them properly and cook for 1-2 minutes more.
  10. When done add coriander leaves on top and add garam masala and ghee. Serve hot.

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