Wash moong daal properly and allow it to dry. I usually make the mixture of moong daal and dalia to last me for a week. So I take about a cupful of moong daal for roasting.
Roast moong daal and dalia in a pan separately while stirring them continuously. This time will depend on the quantity of the mixture. 5-10 minutes is enough for 2 tbsp of daal and dalia. You will need to roast moong daal for a bit longer than dalia.
If your baby has just been introduced to solids, you can grind the roasted mixture coarsely in a blender.
You need 4 tbsp of the roasted mixture for one serving of dalia. You can store the remaining mixture in an airtight container for future use.
Add hing, haldi, jeera powder, and salt to the roasted mixture. (Note: It is recommended to avoid adding salt in babies' food till they turn one. However, in my case I found that Devansh just wouldn't eat his food without salt. Hence, I started adding little bit of salt in his food. You can decide whether you want to add salt or not after talking to your child's pediatrician.)
Add a pinch of red chili powder if you want to get your baby started on spicy food. Only you as a mother can be the best judge of when you should start giving your child spicy food. But I'd say wait till the child is at least 10 months old.
Add 1 and a half cup of water to the mixture.
Cook the mixture in a pressure cooker on medium flame for about 15-20 minutes (8-9 whistles).
Mash cooked dalia finely or coarsely depending on your baby’s age.
Add some homemade ghee to the dalia before serving it to your baby.