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Mung Daal and Steel Cut Oats Khichadi (Porridge)

This is a very light dish for any time of the day. Usually made with rice when one is ill as it is easy to digest which boosts one’s energy level. In this recipe I am using steel cut oats.


  • 1 1/2 cups yellow mung daal (lentils) – nicely wash once
  • 1 1/2 cups steel cut oats (or 1 1/2 cup rice or half of each)
  • 1 cup frozen green soy beans (edamame) – coarsely food process
  • 2 to 3 tbsp Greek yogurt (strained yogurt) – optional
  • 1 tsp lemon juice
  • 2 to 3 tbsp cilantro finely cut
  • ~ 7 cups water – to cook and add more to make the desired consistency


  • 1 big piece ginger, 1 piece fresh turmeric, 3 garlic cloves, 1/2 shallot, 1/4 red bell pepper and 2 Thai or any green chili. Ginger and turmeric is a must for a tasty dish, but the rest is optional. Blend in the food processor.


  • 1 to 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp whole black pepper (optional)
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp fenugreek seeds (optional)
  • 1/3 tsp turmeric powder
  • 1/4 tsp cayenne powder (can use deggi mirch)
  • 1/2 tsp sambar or rasam powder
  • 1 1/4 tsp salt or to taste


  • In 7 cups of water cook mung daal and steel cuts oats with butter, turmeric and 1/2 fresh blend for ~ 15 min in the pressure cooker on medium heat.
  • It takes about 30 to 40 min on stove top. Depends on the elevation of your city… sea level takes less time.
  • In a small sauce pan temper black pepper and cumin in oil, reduce heat and then add asafoetida, fenugreek, cayenne, sambar powder and rest of the fresh blend. Saute for few min.
  • Add the food processed edamame, prepared seasoning and salt to the porridge mixture. Add more water for the desired consistency, stir and cook for 10 min. Mix in the yogurt and lemon juice for few minutes more. I prefer a soupy mushy consistency when I’m under the weather.
  • Garnish with cilantro. Can add more butter or ghee on top of each plate if desired.


  • Another way when using pressure cooker is to temper seasoning first, then add mung, steel cut oats and rest of the ingredients except lemon juice, yogurt, cilantro, and edamame (add later when porridge is cooked). Some will temper cumin, asafoetida and red chile powder a second time to boost it’s taste.
  • Enjoy with fresh cut cherry or sweet heirloom tomatoes, pappad (fried lentil tortilla), pickles, raita or with a scoop of cottage cheese.
  • Vegan – substitute butter with oil and avoid adding yogurt.

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One thought on “Mung Daal and Steel Cut Oats Khichadi (Porridge)

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