Cooking time Required: 20 mins
Cost of Preparation: 30-40 rupees
Ingredients: Saffola oats ( 1 1/2 cup ), masoor dal ( 1/2 cup ), tomato ( 1/3 cup ), capsicum ( 1/4 cup ), carrot ( 1/4 cup ), papaya ( 1/2 cup ), cauliflower ( 1/3 cup ), lemon juice ( 2 tsp ), finely cut coriander leaves ( 1 tbs ), peanuts ( 1/3 cup ), peppercorn ( 1 tsp ), ghee ( 1 tsp ), turmeric , salt.
Preparation: Cut the vegetables into small pieces and keep aside.
Cooking: Wash the dal and transfer to a pressure cooker. Add vegetables, salt and turmeric along with 2 cups water. Allow for 2-3 whistles. Remove from stove and keep aside to cool down a bit.
Dry roast the oats in a pan for 4-5 mins. Keep aside.
Transfer the contents of the pressure cooker to a wok/open vessel. Bring to a boil.
Add the roasted oats in small quantities to the wok and mix well.
Add the ghee to a pan. Add the peppercorn and groundnuts. Roast for 2-3 minutes till the peanuts start crackling .
Transfer to the wok.
Boil the woks contents for another 1-2 mins. Remove from the stove.
Garnish with coriander leaves and lemon juice. Serve hot.
Note : Take care that the kichidi does not boil for more than 5-6 minutes after adding the oats. Also one can add some water when transferring the pressure cooker contents to the wok as the oats will soak up quite a bit of water.