Tons of baby food-related sites and elders must have already advised you that moong daal is easy for digestion than tuvar daal. I’ll second that. 🙂 However, as your baby grows older you will want to gradually start adding tuvar daal in his/her food. When your baby’s around nine months old, add a few grains of tuvar daal when you cook moong-daal rice for him/her. (I have posted the moong daal-rice recipe earlier in the blog.) Next month you can increase the number of tuvar daal grains a bit. By the time your baby’s one year old, his/her digestive system should be ready for the daal given in this varan bhaat (Maharashtrian daal rice) recipe. Pour this daal on hot and fluffy rice. And, don’t forget to squeeze some lemon on it before serving. Lemons are an excellent source of vitamin C and the slightly tangy taste takes the dish to another level altogether. A lot of Maharashtrians will vouch for this varan bhaat recipe served with limbachi phod (a piece of lemon). 🙂 Simple, short n sweet recipe but kids really enjoy it. Hope yours does too. 🙂
So, how to make varan bhaat?
- 1 bowl cooked rice
- 5-6 tbsp tuvar daal
- 1/4th tsp hing (asafoetida)
- 1/4th tsp haldi (turmeric powder)
- 1 piece of lemon
- Salt to taste
- 1 tsp homemade ghee (clarified butter)
- Wash tuvar daal thoroughly and then add haldi, hing, and salt.
- Add 1/4th cup of water.
- Cook in a pressure cooker on medium flame for about 20-25 minutes (8-9 whistles). You can cook the rice in the same cooker. To make the rice fluffy, cook it with almost double the water than you would use when cooking for adults.
- After the daal is cooked, check its consistency. It shouldn’t be too watery or too thick.
- Serve rice and daal in a dish.
- Cut a lemon in 4 pieces and squeeze 1 piece on the daal-rice. You don’t want to squeeze the last drop out of it. 🙂 Squeeze just enough to add tangy taste to the dish.
- Add homemade ghee and mix the daal-rice well with a spoon. Don’t mash the rice; if it is fluffy your baby can swallow it properly.