Ingredients (measuring cup used, 1 cup = 240 ml)
- Moong dal, split and husked – ¼ cup
- Rice – ¼ cup (you can add any rice – regular short or medium grained rice or even basmati)
- Onion – 1 small to medium sized, finely chopped (optional)
- Tomato – 1 medium sized, chopped
- Cumin seeds – ¾ teaspoon
- Turmeric powder(haldi) – ¼ teaspoon (optional)
- Asafoetida (hing) – a pinch (optional)
- Water – 1.5 cups; for thinner consistency, add 2 to 2.5 cups water
- Cooking oil or clarified butter (ghee) – 1 and ½ teaspoon
- Salt – as required
- Rinse and wash moong dal and rice together and then soak in water for 30 minutes.
- Heat 1 teaspoon of ghee or oil in a pressure cooker and add cumin seeds.
- Add onions to the cumin seeds, sauté the onions till it becomes translucent.
- Add tomatoes, and stir.
- Add turmeric powder (optional) and asafoetida (optional), and sauté the mixture till the tomatoes soften. Season with salt.
- Add the rice and moong dal to the masala mixture in the pressure cooker stir for a minute.
- Add water and close the lid of the pressure cooker. Put it on high flame and let it cook till 6-7 whistles.
- If the consistency of the khichdi becomes too thick add some water and stir well. Keep it on low flame to simmer till you get the right consistency.
- After the khichdi is ready you can paste it with the help of a spoon so that it is easier for your baby to swallow.
- Drizzle half a teaspoon of ghee on top before serving to your baby.
- If your baby is 6-8 months old, you may not want to use cumin seeds. Adding onion is also optional.
1 cup of uncooked short-grain white rice contains 716 kCal of energy. Rice is a good source of carbohydrate and potassium. 100 grams of Moong Dal contains 106 kCal of energy and is a good source of sodium, potassium, carbohydrate and protein.