I recently discovered Organic Protein Oats, and I love the perfect pop of bite they add to my favorite comfort meal-khichdi! Soft, creamy, and packed with flavor, this one-pot dish has become my go-to for a cozy, satisfying meal. With rice, moong dal, and these amazing protein oats, it's hearty, wholesome, and SO delicious! Top it off with a drizzle of ghee, yogurt, and tangy achaar, and you've got a bowl of pure comfort!
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Khichdi is the ultimate comfort food-warm, hearty, and packed with flavors that bring back memories of home-cooked meals. Traditionally made with rice and lentils, khichdi is one of those quick and easy Indian dishes that can be customized in endless ways. Recently, I discovered Bob's Red Mill Organic Protein Oats, and I knew I had to try adding them to my favorite khichdi recipe! And NO this is not a sponsored post! Just sharing my awesome finds with you all!
I love that the protein oats blend beautifully with mung dal and rice, creating a creamy, satisfying dish while keeping that classic texture we all love. Whether you enjoy it as a simple meal with ghee or pair it with yogurt and pickles, this wholesome meal is perfect for any day of the week.
If you love khichdi as much as I do, be sure to check out my other variations, from the simple Plain Khichdi to the more wholesome Mix Lentils & Vegetable Khichdi, nourishing Palak Khichdi, and even a fun Pav Bhaji Khichdi for a bold, flavorful twist!
Ingredient Highlights
- Rice - You can use any white rice you have on hand - Basmati, Sona Masoori, Ambe Mor, or Kali Jeera for a soft, comforting texture. You can also substitute rice 1:1 for quinoa.
- Protein Oats - the star ingredient of this dish! I used Bob's Red Mill Protein Oats and have been enjoying them in many other Indian recipes too!S
- Spices - Mustard Seeds, cumin seeds, and turmeric add a subtle nutty flavor and earthy aromas to the khichdi, while turmeric adds the signature warm golden color and earthy flavor of khichdi.
How to Make Protein Oats Khichdi
- Heat oil or ghee in the Instant Pot on sauté mode. Add mustard seeds and let them splutter (about 2-3 minutes). Stir in cumin seeds and hing.
- Add the onion and sauté for 2-3 minutes until the onion turns translucent.
- Add tomatoes, garlic, green chili, turmeric, black peppercorns, and additional vegetables (if using). Stir well.
- Add the rice, dal, oats, salt and water.
- Stir to mix everything well. Pressure cook on high for 6 minutes, then let the pressure release naturally for 5 minutes. After that, manually release any remaining pressure before opening the Instant Pot.
Serving
Serve hot khichdi with a drizzle of ghee, a side of Greek yogurt, and a spoonful of pickle for a tangy kick. I also love adding air-fried broccoli or garlicky green beans for an extra hearty and satisfying meal.
Storing
Let any leftover khichdi cool completely, then store it in an airtight container in the fridge for up to 3 days. When you're ready to enjoy it again, just add a splash of water while reheating to bring back its creamy texture!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Quick Instant Pot Khichdi with Protein Oats
Equipment
Recipe Video
Ingredients
- 1 cup protein oats
- ½ cup Basmati rice rinsed and drained
- ½ cup mung dal split yellow lentils, rinsed and drained
- 1 tablespoon oil or ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon hing asafoetida
- 1 small yellow onion finely diced
- 1 tomato diced
- 2 teaspoons garlic minced
- 1 teaspoon green chili minced (optional, skip for kids)
- ⅓ teaspoon ground turmeric
- ½ teaspoon whole black peppercorns optional
- 1 cup mixed frozen vegetables optional
- 2½ teaspoons kosher salt
- 3½ cups water
Optional for serving
- Ghee
- 2 cups greek yogurt FAGE Total 2%
Instructions
- Heat oil or ghee in the Instant Pot on sauté mode. Add mustard seeds and let them splutter (about 2-3 minutes).
- Stir in cumin seeds and hing, and sauté for 30 seconds until aromatic.
- Add the diced onion and sauté for 2-3 minutes until the onion turns translucent.
- Add tomatoes, garlic, green chili, turmeric, black peppercorns, salt and additional vegetables (if using). Stir well.
- Add the rinsed rice, dal, oats, and water. Stir to combine.
- Close the Instant Pot lid and set the pressure valve to "sealing." Select the "Rice" option or pressure cook on high for 6 minutes.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes before opening.
- Serve hot with a drizzle of ghee for added flavor.
Notes
Nutrition
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Rita says
How much water should I use if using brown rice? Should I use 4 cups instead of 3.5?
Archana Mundhe says
Use same amount of water, but increase the pressure cook time to 20 mins.
Sherin says
I see greek yoghurt written where is it used or you meant to be had with greek yoghurt sorry a bit confused
Archana Mundhe says
Yes, Greek yogurt is optional for serving with the khichdi. I’ll update the recipe to make that clearer!
Mina says
Hi - I see tomatoes in the photos but not in the recipe. Are they optional? How many tomatoes? Thanks!
Archana Mundhe says
Good catch. Add it along with garlic and green chilies. I have updated the instructions to make it clear.
Sach says
How to reduce the quantity made if making for one person only. Can I just half everything?
Archana Mundhe says
Yes you can half everything or reduce the servings on the recipe card.
AL says
I made this for dinner with some kheema curry for extra protein. The khichdi was hands down the star of the meal. So yummy and soft and delicious and so easy to make!! We are so looking forward to leftovers. This recipe is going to be a forever staple in our house. Yummy
Archana Mundhe says
Thank you for the kind words! I’m so happy to hear this recipe will be on repeat in your home; just like it is in mine.