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Moong Dal Khichdi

Moong Dal Khichdi for Babies, Toddlers, Kids

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Moong Dal Khichdi Recipe, one of the first foods that can be given to a baby when introducing solids—ideal for babies, toddlers, kids.
Course Main Dish
Servings 1 person
Author Mukta Tikekar


  • 2 tbsp yellow moong dal / split yellow gram
  • 2 tbsp rice
  • 1 pinch of hing / asafoetida
  • 1 pinch of haldi / turmeric powder
  • salt to taste


  • 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.


For older kids you can try the following less bland variation:
  • Roast the rice and moong dal 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.