Wash rice and moong dal separately and then allow them to dry. I usually make this mixture of rice and moong dal 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 dal each. You will need to roast dal 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. (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 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.