Oats Khichdi

Here is a healthy, tasty and quick version of khichdi using oats and masoor dal. I opted for masoor dal here since it is one of those lentils that cook faster even without a pressure cooker but moong dal or toor dal can also be substituted here. This is a great recipe to try if looking for ways to incorporate oats in spicy dishes.

Ingredients: (Yield 2 - 3 servings)
1 cup rolled oats
3/4 cup to 1 cup masoor dal / red lentils
1 to 1.5 cups chopped mixed vegetables (I used beans, carrots and peas.)
1/8 tsp. ground turmeric
1 tbsp. ghee
1 tbsp. cashews
1/2 tsp. grated ginger
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 to 3 red chillies, broken into bits
A pinch of asafoetida powder
1/4 tsp. ground pepper (optional)
Salt to taste
 
Method:
* Wash masoor dal / lentils in two exchanges of water and drain. Add masoor dal, chopped vegetables, about 2 cups of water and turmeric to a sauce pan. Cook on medium flame, stirring intermittently and add water if needed. 
* Add oats and salt when the dal is cooked and continue cooking for about 8 to 10 minutes or until the oats soften.
* Heat ghee in a small pan and toast cashews until they turn golden brown. Remove them with a slotted spoon. Next add ginger to the same ghee and saute until it starts to turn golden. Add mustard seeds, cumin seeds, red chillies and asafoetida. When the mustard seeds start to splutter, turn off the stove and add it to the cooked oat - dal mixture.
* Add the toasted cashews and ground pepper to the oats and mix well.
* Serve warm with pickle and papad.

This post goes to Blogging marathon #77 under the theme "Healthy Lunches". Check out the page to read what other marathoners are cooking.

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Ragi Vermicelli Upma

Ragi - Finger Millet
Upma- A south Indian savory breakfast usually made with semolina with a thick porridge like consistency.

Ragi aka finger millet is a whole grain which is beneficial when included in any one's diet, especially the diabetics. This upma uses the vermicelli made with finger millet and whole wheat flours. Unlike the wheat vermicelli which is cooked in boiling water, this vermicelli is soaked in cold water for a few minutes, drained and then steamed.

Ingredients: (Yield 2 servings)
2 cups ragi vermicelli
1 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. skinned black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 green chillies, finely chopped
10 - 12 curry leaves
1 big onion, finely chopped
1 tomato, finely chopped
Mixed vegetables *
1 tsp. salt
* I used frozen carrot and peas. Finely chopped potato, beans and chayote can also be used.

Method:
* Heat oil in a pan and split chickpeas, skinned black gram, mustard seeds and cumin seeds. When the split chickpeas start to turn golden brown, add green chillies and curry leaves. Saute for few seconds and add onion. If using any chopped fresh vegetables, it is time to add them too. Stir intermittently and cook covered on low flame until the onion (and vegetables) turns soft. Next add tomatoes, salt and frozen vegetables if using. Cook until the tomatoes turn soft and mushy.
* Soak the ragi vermicelli in cold water for 3 minutes such that all the vermicelli strands are immersed completely in water. Soak for not more than three minutes. Drain the vermicelli completely after three minutes.
* Add vermicelli to the onion - tomato mixture and cook covered on low flame for about 8 to 10 minutes. Serve warm with chutney.
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.

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Mango - Coconut Overnight Oats

Overnight oats is a make-ahead and no cook option when looking for a fuss free breakfast. It is also an easier and quicker way to include whole grains into one's diet. The humble bowl of oats could be transformed from a boring one to a delicious one with the add-ons that can go into an overnight oats dish. Besides, overnight oats can get interesting since there are plenty of variations one could think of depending upon the fresh / dried fruits, nuts, liquid base choices, sweeteners and flavorings that can go into the bowl of oats.

Ingredients: (Yield 1 serving) 
1/2 cup old fashioned oats
3/4 cup milk or milk + yogurt
1/4 cup or more mango cubes
2 tbsp. grated fresh coconut or coconut flakes
A sweetener to taste

Method:
* Combine oats and milk or milk and yogurt in a closable container. Close the lid and refrigerate overnight.
* Add mango cubes and coconut to the oats before serving. Stir in a sweetener of your choice as needed and serve.
 
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.
 
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