Rice and moong dal khichdi is a soft, easy to digest meal that works perfect when your baby is around 8 months and older. The gentle combination of rice and moong dal sit light on the baby stomach while giving all nutrition needed for babies.
This khichdi is one of the best first foods you can give because it so easy to make at home from fresh ingredients. From start to finish it takes just 20 minutes, so you can make it fresh every time your baby needs it. Babies loves soft texture and mild flavour, without any strong spices.
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About Rice and Moong Dal Khichdi
Khichdi is a traditional Indian dish that has been given to babies and sick people for generations because it is gentle on digestion and nourishes the body. Rice and moong dal together make a complete meal with protein, carbs and all nutrients baby needs for strong growth and development.
The texture is soft and creamy, and when you mash it well after cooking it becomes almost like porridge so baby can eat easily with spoon. You can keep it bit textured for older babies. Ghee adds richness and flavour to khichdi without being heavy on baby stomach.
You can make this khichdi your own way like you prefer. Some mothers add more vegetables, some like it thicker and some prefer watery consistency. You can adjust everything based on what your baby prefers and what works for their digestion.
I made this khichdi for my babies when they started solids and I always make fresh because it take just less time. They finish the whole bowl every time because it is mild and tasty.
Similar Recipes
Rice and Moong Dal Khichdi Ingredients
- Rice - I use regular rice and it becomes very soft when cooked with dal. It gives carbohydrate and energy needed for baby growth.
- Moong Dal - I use yellow moong dal because it very easy to digest for babies and full of protein. It cooks quickly and blends well with rice.
- Grated Carrot - I add carrot for nutrition and mild sweetness, it gives iron and vitamin. You can use pumpkin or sweet potato also if you prefer.
- Garlic Clove - I use one small clove for flavour and it helps with baby digestion.
- Turmeric Powder - I add small pinch for colour and it good for baby health. Use little amount because strong flavour is not suitable for babies.
- Ghee - I use ghee for richness and it makes khichdi taste better. Ghee also helps with healthy weight gain.
- Jeera - I use cumin seeds for tempering and it gives nice aroma and helps with digestion. Little amount is enough for baby.
- Water - I use enough water to make khichdi soft and mash-able. Adjust water based on how thick or thin you want.
- Hing - I add tiny pinch because it help with baby gas and digestion. Use very small amount only.
How to make Khichdi for Baies Step by Step
1.In a mixing bowl - add rice and dal. Add water rinse it well strain, wash again and set aside.
2.In a pressure cooker add oil, jeera let it splutter then add garlic and carrot.
3.Saute for a minute. Add turmeric powder, hing.
4.Add required salt, give a quick mix. Add drained rice and dal.
5.Mix well. Add water and pressure cook for 5 whistles then simmer for 5mins and switch off.
6.Let the pressure release by itself. Open and mash it well. The consistency is upto you, you can even pulse it in mixie. But I prefer this way as its textured.Add ghee mix well.
Serve hot with a drizzle of ghee!
Expert Tips
- Rinse Well - I rinse rice and dal multiple times before cooking to remove dust and keep it clean.
- Soft Cooking - I pressure cook for 5 whistles then simmer so everything becomes very soft and easy to mash. Simmering helps rice and dal cook soft.
- Mash Properly - I mash khichdi well so it becomes smooth and creamy with no hard pieces. You can use fork or pulse in mixer, but mashing work fine too.
- Consistency Control - The consistency is up to you, you can make it more gooey or as per your needs. Adjust water to get right texture for your baby.
- Starting Slowly - Always start with just 3 to 4 spoons when you introduce new food, then gradually increase the quantity. Watch for any reaction before increasing more.
- Add Ghee Last - I add ghee after cooking, finish to make it taste better and richer. Warm ghee mix better into khichdi.
Serving and Storage
Serve khichdi warm to your baby in bowl with spoon, you can add little extra ghee on top for flavour. You can have the leftover because it tasty and baby might not finish, but don't worry. Store in fridge for one day in airtight container and reheat gently by adding little water. I prefer make them fresh when needed since it take just twenty minutes.
FAQS
1. Can I skip salt for baby?
Yes, you can skip salt completely if baby is under one year old. If you want to add some later, just use very small amount and introduce slow.
2. How do I know if consistency right?
Keep it smooth and mashable when baby is just starting solids. For older babies learning to chew, you can keep it bit textured.
3. Can I add more vegetables?
Yes you can add pumpkin, sweet potato or peas but add slowly one at time to check whether the baby takes it well.
4. How much should baby eat?
Start with 3 to 4 spoons and increase gradually as baby want more and show they enjoy it. Don't force feed.
5. Can I make and store ahead?
You can make fresh each time because it take just 20 minutes, which is best for baby food.
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📖 Recipe Card
Khichdi Recipe for Babies
Ingredients
- 3 tablespoon rice
- 2 tablespoon moong dal
- 2 tablespoon grated carrot
- 1 no garlic clove
- ⅛ teaspoon turmeric powder
- 1 ¼ cups water
- ½ + ½ teaspoon ghee
- a tiny pinch hing
- salt to taste
To temper:
- ½ teaspoon oil
- ¼ teaspoon jeera
Instructions
- In a mixing bowl - add rice and dal. Add water rinse it well strain, wash again and set aside.
- In a pressure cooker add oil, jeera let it splutter then add garlic and carrot.
- Saute for a minute. Add turmeric powder, hing.
- Add required salt, give a quick mix. Add drained rice and dal. Mix well.
- Add water and pressure cook for 5 whistles then simmer for 5mins and switch off.
- Let the pressure release by itself. Open and mash it well. The consistency is up to you, you can even pulse it in mixie. But I prefer this way as its textured.
- Add ½ teaspoon ghee mix well. Feed Khichdi warm with a drizzle of ghee!
Notes
- Rinse Well - I rinse rice and dal multiple times before cooking to remove dust and keep it clean.
- Soft Cooking - I pressure cook for 5 whistles then simmer so everything becomes very soft and easy to mash. Simmering helps rice and dal cook soft.
- Mash Properly - I mash khichdi well so it becomes smooth and creamy with no hard pieces. You can use fork or pulse in mixer, but mashing work fine too.
- Consistency Control - The consistency is up to you, you can make it more gooey or as per your needs. Adjust water to get right texture for your baby.
- Starting Slowly - Always start with just 3 to 4 spoons when you introduce new food, then gradually increase the quantity. Watch for any reaction before increasing more.
- Add Ghee Last - I add ghee after cooking, finish to make it taste better and richer. Warm ghee mix better into khichdi.
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