|Moong daal and rice|
- 2 tbsp yellow moong daal (split yellow gram)
- 2 tbsp rice
- Pinch of hing (asafoetida)
- Pinch of haldi (turmeric powder)
- Salt to taste
- Wash rice and moong daal separately and then allow them to dry. I usually make this mixture of rice and moong daal to last me for a week. So I take about a cupful of each for roasting.
- Roast them in a pan separately for 5-10 minutes while stirring them continuously. This time will depend on the quantity of the mixture. 5-10 minutes is enough for 2 tbsp of rice and daal each. You will need to roast daal for a bit longer than rice.
- If your baby has just been introduced to solids, you can grind the roasted mixture coarsely in a blender.
- You need about 4 tbsp of the roasted mixture for one serving of khichdi. You can store the remaining mixture in an airtight container for future use.
- Add hing, haldi, and salt to 4 tbsp of roasted mixture.
- Add 1 and a half cup of water.
- Cook the mixture in a pressure cooker on medium flame for about 15-20 minutes (7-8 whistles).
- Mash the khichdi finely or coarsely depending on your baby’s age.
- Add some homemade ghee to the khichdi before serving it to your baby.
- If you have introduced dairy products in your baby’s diet, you can feed your baby some curd with this khichdi.
For older kids you can try the following less bland variation:
- Roast the rice and moong daal as mentioned above.
- Add salt and water to the roasted mixture and cook it in a pressure cooker on medium flame for about 15 minutes (6-7 whistles).
- Meanwhile heat a pan and add 1 tsp ghee.
- Add 1/2 tsp cumin seeds, and when the seeds splutter add hing and turmeric powder.
- Add 2-3 tbsp of cooked mashed vegetables, stir properly, and then turn off heat.
- Add the tempered mashed vegetables to the cooked khichdi and mix well.
- Add some homemade ghee on top of the khichdi and serve it with curds.