Over 6 months since we started solids for A and I have noticed that he always likes meals I prepare in a jiffy more than the elaborate ones I take the time to prepare. This is one such recipe that he absolutely loved and I put together in less than twenty minutes.
It’s a recipe for a khichdi that you can make in no time.
Here is what you need:
- 1 cup rice (I used a mix of quinoa, brown and wild rice)
- 1/2 cup dal (I used masoor dal, you can use toor dal or mung)
- 1 small tomato and 1 onion finely chopped (I used 3 tbsp of leftover tomato-onion chutney that I had)
- 1/2 cup veggies of choice (chopped)
- Whole spices – 1 bay leaf, 2 elaichi, 2 cloves, 1 inch piece cinnamon, 1/2tsp jeera
- 1/2 tsp turmeric powder
- 1 tsp chili powder (I used 1/2 tsp since the chutney I used was spicy already)
- 1 tsp dhania powder
- A fat pinch roasted jeera powder
- 1/2 tsp ginger garlic paste
- Salt (as per taste)
- 1tbs ghee
- Water (you can adjust this according to the consistency you want your khichdi to be)
Heat a pressure cooker and add the ghee. Once it melts, add the whole spices and cook till fragrant, about 30 seconds.
Now add the onions and cook till transparent. Add the ginger garlic paste and cook till the raw smell goes.
Add the veggies and sauté for 2-3 ninutes.
Now add the tomatoes, all the spice powders, mix well and cook till mushy.
Add the rice, dal, required amount of water, salt and pressure cook for 3-4 whistles.
Once the pressure subsides, garnish with fresh coriander and serve hot or warm.
I offered this to A in a bowl with spoon (he is still getting the hang of it) and it was quite a messy affair. But he thoroughly enjoyed it. If you are making it for a smaller baby, just adjust the spice levels, skip the salt and let the consistency be thick so that you can offer it to them in the form of balls maybe. Either way, be prepared for the mess that is to ensue.
Also, this is a good way to make fussy adults eat brown rice and quinoa. 😉