Mashed dal and vegetable khichdi
- 4 servings
- Baby food
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Raw rice (sona masoori)60 g
- Moong dal (split yellow)40 g
- Carrots60 g (~½ medium)
- Pumpkin (butternut or kent)60 g
- Ghee1¾ tsp
- Cumin seeds (jeerakam)a pinch
You need
- Sieve or colander
- Vegetable peeler
- Sharp knife and chopping board
- Pressure cooker (3–5 L)
- Potato masher or fork
- Mixer-grinder with small and large jars
- Ice-cube trays with lids
- Measuring cups and spoons
Method
- Rinse 60 g rice and 40 g moong dal together in a sieve.
- Peel 60 g (~½ medium) carrot and 60 g pumpkin and cut into 1 cm cubes.
- Heat 1¾ tsp ghee in the pressure cooker on low. Add a pinch cumin and stir for 20 seconds until it smells toasty, not burnt.
- Add the rice, dal, vegetables and 720 ml (about 3 cups) water. Lid on, cook on medium for 4 whistles (about 15 minutes), then let the pressure drop by itself.
- Blend smooth for 6 months, mash with soft lumps for 8 months, or leave soft and lumpy for 10–12 months. No salt.
- Cool and test on your wrist. Freeze extra in a lidded ice-cube tray for up to 1 month. Thaw overnight in the fridge and reheat until steaming.
Keeping and freezing
- Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
- Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.
Good to know
- Contains: milk / dairy.