Overnight steel cut oats with red lentils | Steel cut oats recipe | Oats khichdi recipe | Masala oats recipe
You’ll love this creamy & savory version of steel cut oats cooked with red lentils (oats khichdi) making it more healthy & nutritious. Rich in plant based protein, fiber, iron & potassium, this nutrient dense meal is a perfect start to your day or good for a light meal any time of the day.
Servings 4 people
Calories 147kcal
Equipment
- Pot
Ingredients
- ½ cup steel cut oats washed & soaked overnight, drained
- ½ cup red lentils (split & skinned) washed & soaked overnight, drained
- 1 tbsp coconut oil/ghee/neutral oil (refer to notes)
- 8-10 black peppercorns
- 15-20 cashews
- 1 tsp mustard seeds
- 1-2 sprigs fresh curry leaves (approx. 8-10 leaves)
- 2 tsp grated ginger
- 1 small-medium onion diced
- 1 tsp salt or as per taste
- ¼ tsp turmeric powder
- 3 cups hot water
Garnish
- 1-2 tsp lemon/lime juice
- 1 tbsp chopped coriander leaves (optional)
Instructions
Presoak overnight
- In a big enough bowl, measure & add both the steel cut oats & red lentils. Add water to the bowl, then wash and drain. Repeat 3-4 times or till the water runs clear.
- Presoak overnight in fresh water (up to 2-3cm over, approx. 1 ½ cups of water).
Prepare other ingredients
- Before cooking, keep ready the coconut oil, black peppercorns, cashews, mustard seeds, salt & turmeric powder.
- Wash & remove the curry leaves from the stem. Tear the curry leaves a little bit to better infuse their flavor.
- Peel & grate the ginger (or finely chop).
- Dice the onion (small or medium size, as per preference). Refer to notes.
- Heat up the required water.
Cook
- Wash the soaked oats & red lentils once more before cooking and drain.
- Heat the coconut oil in a pot on medium flame.
- Add the black peppercorns and the cashews. Sauté for 5-10 seconds.
- Next, add the mustard seeds and the curry leaves. Sauté again for 5-10 seconds.
- Add the grated ginger and sauté enough to remove the raw smell.
- Next, add the diced onions and cook till they are slightly pinkish, enough to remove the raw smell. (refer to notes - if adding any other vegetables, then add them at this stage, sauté)
- Add the salt & turmeric powder, mix. Next add the measured hot water along with the drained oats & lentils. Mix gently.
- Simmer on low heat till they are cooked, anywhere between 15-20 minutes.
- At the start, you will notice a foamy residue collecting on the top. Carefully, skim the foamy residue with a spoon and discard it.
- Keep stirring in between to prevent from sticking and getting burnt, especially after the halfway mark.
- Adjust the consistency by adding little more hot water if needed or cook some more if it’s thin. Remember that both the lentils & oats will continue to thicken as they cool.
- Mix thoroughly to create a thick and creamy consistency.
- Taste the salt. Once done as per your preference, switch off the gas, cover and let it rest for 5 minutes.
- Squeeze some lemon/lime juice on the top. Garnish with fresh coriander leaves (optional).
Video
Notes
- 1 cup = 250ml
- Serving size - as breakfast for 4, as meal for 2
- I prefer using coconut oil as it provides a very subtle coconutty flavor.
- You could also add some vegetables of your choice such as peas, chopped carrots or chopped green leafy vegetables such as spinach or kale to make it a complete meal. You could also add some fresh green/red chilies to increase the heat if preferred.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
Nutrition
Calories: 147kcal