Easy Rice & Moong Dal Recipe – Baby Food Puree with Veggies

Last Updated on 2 months by Neha Deshmukh

Easy Rice & Moong Dal Recipe – Baby Food Puree with Veggies

Hey everyone! If you’re a new parent, you know how much thought goes into every single bite your little one takes. I remember when I first started making baby food for my little one – it felt a little daunting, but also incredibly rewarding! This easy rice and moong dal puree was one of the first recipes I made, and it quickly became a staple. It’s packed with goodness, super simple to make, and babies love it. Let’s get cooking!

Why You’ll Love This Recipe

This rice and moong dal puree is a fantastic first food for your baby. It’s gentle on their tummy, easily digestible, and provides a good source of carbohydrates and protein. Plus, adding veggies sneaks in some extra nutrients! It’s a comforting, naturally sweet puree that’s perfect for introducing solids. Honestly, it’s a win-win for both you and your little one.

Ingredients

Here’s what you’ll need:

• ½ cup rice
• ¼ cup moong dal (split yellow lentils)
• ½ cup grated carrot/pumpkin (or any soft veggie!)
• 2 cups water
• 1 teaspoon ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! Choosing the right ones can make all the difference.

• Moong Dal: This is a superstar for babies! It’s one of the easiest dals to digest, making it a great first lentil. It’s also rich in protein and iron.
• Rice: I prefer using white rice for babies starting solids, as it’s the most easily digestible. You can use regular long-grain white rice, or even basmati rice. Just make sure it’s well cooked! (About 120g rice)
• Vegetables: I often use carrot or pumpkin because they add a lovely natural sweetness. But feel free to experiment! Sweet potato, butternut squash, or even peas work beautifully. (Around 75g grated veggies)
• Ghee: A little ghee adds a lovely richness and healthy fats. If you’re looking for a vegan option, you can easily substitute with a teaspoon of vegetable oil.

Step-By-Step Instructions

Okay, let’s make this puree! It’s easier than you think.

1. First, give the rice and moong dal a really good wash together. This helps remove excess starch. Then, soak them in water for about 30-60 minutes. This softens them up and makes them cook faster.
2. Drain the soaked rice and dal, and add them to a pressure cooker. Now, toss in the grated vegetables.
3. Pour in the water, give everything a quick stir, and pressure cook for 2 whistles on medium heat. If you don’t have a pressure cooker, that’s okay! You can simmer it in a pot on the stovetop until the rice and dal are super mushy – it’ll take about 20-25 minutes.
4. Once cooked, carefully open the pressure cooker (or remove from heat). The mixture will be quite soft. Now, using a spoon or a masher, give it a good mash. You want to break down any remaining lumps.
5. Stir in the ghee. If your baby is over 9 months old and you’ve already introduced spices, you can add a tiny pinch of turmeric or black pepper for extra flavor and health benefits.
6. If the puree is too thick, add a little warm water to reach your desired consistency. And always check the temperature before serving! It should be lukewarm.

Expert Tips

Here are a few things I’ve learned along the way:

• Consistency is Key: Start with a very smooth puree for first-time eaters. As your baby gets older, you can gradually increase the texture.
• Temperature Check: Always test the temperature on your wrist before feeding your baby. You don’t want it too hot!
• Introducing New Foods: When introducing any new food, wait 2-3 days to watch for any allergic reactions.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the ghee for a teaspoon of vegetable oil or olive oil.
• Spice Level: For older babies (9+ months), you can add a pinch of cumin powder, coriander powder, or even a tiny bit of ginger for a more complex flavor. My friend’s little one loves a hint of cinnamon!
• Age Adaptations: For younger babies (6-8 months), make sure the puree is very smooth. As they grow, you can leave it a little chunkier.

Serving Suggestions

This puree is great on its own, or you can mix it with other purees. It pairs well with a little apple puree or a dollop of yogurt.

Storage Instructions

You can store this puree in the refrigerator for up to 24 hours. Make sure it’s in an airtight container.

FAQs

Let’s answer some common questions:

• Is this recipe suitable for 6-month-old babies? Yes, absolutely! Just make sure the puree is very smooth and you’ve introduced rice and dal separately before combining them.
• Can I use different vegetables in this puree? Definitely! Sweet potato, butternut squash, peas, and beans all work well.
• How long can I store this puree in the refrigerator? Up to 24 hours in an airtight container.
• What if my baby doesn’t like the texture? Try blending it for a little longer to make it smoother. You can also gradually increase the texture over time.
• Can I freeze this puree for later use? Yes! Freeze in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 2 months.

I hope you and your little one enjoy this recipe! Happy cooking (and feeding!).