Khichdi is one of the popular foods in India, across regions and is the go-to comfort food for several people – doesn’t matter how rich or poor they are! Khichdi generally has a grain and lentils, and adding some vegetables makes it a complete balanced meal. This is probably why Moms resort to this for their babies. While rice is the preferred grain for khichdi, we’ve tried oats khichdi and sabudana khichdi and today, we’re trying a vegetable dalia khichdi for babies! Of course, that doesn’t mean that the grownups can’t have it!
Vegetable Dalia Khichdi for Babies
Ingredients:
- 1/2 cup dalia (broken wheat)
- 1/4 cup skinned and split green gram (mung dal)
- 1 small onion , finely chopped
- 1 cup carrot finely chopped
- 2 tablespoon fresh green peas
- 2 tablespoon finely chopped coriander leaves
- 1/4 teaspoon cumin seeds
- 1/8 teaspoon turmeric powder
- 1 tablespoon ghee
Method:
1. Rinse the mung dal in 2-3 changes of water. Drain and keep aside.
2. Heat a pressure cooker. Melt ghee and add cumin seeds.
3. Once the seeds crackle, add onion. Saute for few seconds and toss in the chopped carrot followed by green peas. Stir fry the veggies for a minute or so.
4. Add turmeric and stir well. Follow with the washed and drained mung dal. Fry for a few minutes and add the broken wheat. Stir fry on a low flame till the aroma rises.
6. Pour in 2 cups of water followed by finely chopped coriander leaves. Give a quick stir and put on the lid.
7. Pressure cook the khichdi on a medium flame for 2 whistles. When the pressure releases on its own, open the lid and stir the khichdi through. Serve warm.
This recipe is ideal for babies over ten months who have no problem digesting wheat. Since salt isn’t recommended for babies under one year, I’ve skipped it in the recipe but you can add it for older kids. You can customize the khichdi by adding vegetables of your choice, black pepper or some extra ghee. If you think the khichdi is too dry for your baby, add some boiled water and stir well. It’s khichdi – it’s meant to be all mixed up!
- ½ cup dalia (broken wheat)
- ¼ cup skinned and split green gram (mung dal)
- 1 small onion, finely chopped
- 1 cup carrot, finely chopped
- 2 tablespoon fresh green peas
- 2 tablespoon finely chopped coriander leaves
- ¼ teaspoon cumin seeds
- ⅛ teaspoon turmeric powder
- 1 tablespoon ghee
- Rinse the mung dal in 2-3 changes of water. Drain and keep aside.
- Heat a pressure cooker. Melt ghee and add cumin seeds.
- Once the seeds crackle, add onion. Saute for few seconds and toss in the chopped carrot followed by green peas. Stir fry the veggies for a minute or so.
- Add turmeric and stir well. Follow with the washed and drained mung dal. Fry for a few minutes and add the broken wheat. Stir fry on a low flame till the aroma rises.
- Pour in 2 cups of water followed by finely chopped coriander leaves. Give a quick stir and put on the lid.
- Pressure cook the khichdi on a medium flame for 2 whistles. When the pressure releases on its own, open the lid and stir the khichdi through. Serve warm.