It’s not a Maggi 2min promise but it takes only 15mins.


I wish I had the time to make lunch everyday, you the whole deal with veggies, dal and roti/oats. No, but that never is the case. I never have the time. I wish I could eat Maggi which most people keep doing for convenience. I’m glad I’m forced to be on a diet. Maggi can be very unhealthy over time. So I need to give more than 2mins now that I have no Maggi. Let’s say I got 15mins. Let’s make lunch!

Being a person who is on medication for fluctuating sugar levels, I have been advised to eat about 6 small meals a day – Breakfast – snack – lunch – snack – snack – dinner. And following the right timing is lethal. But for some reason, the moment you realise that you need to be doing something extra or something different for meals, there is a certain lack of motivation. At least, I initially felt so when I had to start on a diet that too living alone. It sucks sometimes to cook for yourself when you live alone. Moving on, I can’t help but be on this diet. So I thought why not make my life easier. I started eating oats. I’ll discuss oats in detail over a period of time but for now, lets discuss what I plan on eating for lunch – OATS KHICHIDI – Tadaaaaa!!!

Fulfills my requirements:

  • Nutritious and wholesome meal – tick
  • easy to make just in 15mins  – tick
  • tastes yummy – tick

What do I need to make this fantastic dish here today:

Lets check my kitchen. I have got:

Onion – 1 should do

Carrot – 1 last piece in the fridge

Capsicum – 1/2 remaining after yesterday’s salad

Tomato – 1 should do

You can add any veggie you like. The veggies add the vitamins to your khichadi.

Oats (gives you your complex carbs) – 1 cup roasted to a mild brown in a frying pan

Moong dal (gives you protein) – 1/2 cup soaked in water

red chillies – 2 or 3 depending on how spicy you want it to be

mustard – 1 tsp

jeera – 1 tsp

asafoetida – 1 tsp

tumeric powder – 1tsp

curry leaves – a few

corriander to garnish

Oil – 2 tsps

salt to taste

How to make it:

  1. Chop up all the veggies separately
  2. Heat the cooker, add the oil. When the oil is hot enough, add mustard. After the mustard starts popping, add jeera, red chillies, tumeric powder, curry leaves and asafoetida.
  3. Now add the onions, fry till golden brown and add the tomatoes. Tip: Add the salt with the tomatoes and simmer the flame to let the tomato cook faster.
  4. When the tomato is cooked, add all the veggies, the dal and the roasted oats
  5. Add 4 cups of water and pressure cook this mix. Determine the number of whistles depending on your cooker. I pressure cook it for about 10 whistles.

15minutes and I’m good to go for lunch. Try it and tell me how it went for you. I’ve got something more exciting for my next post. Oats biryani! 😉

Advertisements

%d bloggers like this: