Carrot & Moong Dal Khichdi Recipe – Easy Indian Baby Food

Last Updated on 4 months by Neha Deshmukh

Carrot & Moong Dal Khichdi Recipe – Easy Indian Baby Food

Hey everyone! If you’re looking for a super nutritious and easy-to-make meal for your little one (or honestly, a comforting bowl for yourself!), you’ve come to the right place. I first made this Carrot & Moong Dal Khichdi when my nephew was starting solids, and it quickly became a family favorite. It’s gentle on the tummy, packed with goodness, and honestly, pretty delicious!

Why You’ll Love This Recipe

This khichdi is a winner for so many reasons. It’s a complete meal in one pot – carbs, protein, and veggies all rolled into one. It’s incredibly easy to digest, making it perfect for babies starting their food journey. Plus, it’s a fantastic way to introduce your little one to the wonderful world of Indian flavors! And let’s be real, quick and easy recipes are a lifesaver when you’re juggling everything that comes with a baby.

Ingredients

Here’s what you’ll need to whip up this comforting khichdi:

• 3 tablespoons rice
• 2 tablespoons moong dal (split yellow lentils)
• 2 tablespoons grated carrot
• 1 garlic clove, minced
• 1/8 teaspoon turmeric powder
• 1 ¼ cups water
• ½ + ½ teaspoon ghee (clarified butter)
• A tiny pinch of hing (asafoetida)
• Salt to taste (optional for babies under 1 year)
• ½ teaspoon oil
• ¼ teaspoon jeera (cumin seeds)

Ingredient Notes

Let’s talk ingredients! There’s a little bit of magic behind why these work so well together:

• Moong Dal: This is a superstar for babies! It’s one of the most easily digestible dals, meaning it’s gentle on little tummies. It’s also a great source of protein.
• Jeera (Cumin Seeds): Don’t underestimate these tiny seeds! Jeera is known for its digestive properties and can help soothe upset stomachs. Plus, it adds a lovely warmth to the khichdi.
• Hing (Asafoetida): A tiny pinch of hing goes a long way. It’s traditionally used in Indian cooking to aid digestion and reduce gas, especially beneficial for babies.
• Ghee: Ghee is a traditional Indian cooking fat, and it’s more than just flavor. It’s believed to have numerous health benefits and is easily digestible. You can feel good about adding a little to your baby’s meal!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, give the rice and moong dal a really good rinse in a bowl. Drain the water and set them aside. This helps remove excess starch.
2. Now, heat the oil in a pressure cooker over medium heat. Once it’s hot, add the jeera and let it splutter – you’ll know it’s ready when you smell that lovely aroma!
3. Add the minced garlic and grated carrot to the pressure cooker. Sauté for about a minute, until the garlic is fragrant.
4. Sprinkle in the turmeric powder, hing, and salt (if you’re using it – remember to hold off on salt for babies under 1 year). Give everything a good stir.
5. Add the drained rice and dal to the pressure cooker. Stir well to make sure everything is nicely combined.
6. Pour in the water, give it one last stir, and close the lid of the pressure cooker. Pressure cook for 5 whistles.
7. Once the whistles have stopped, let the pressure release naturally. This is important! Don’t try to force it open.
8. Finally, open the pressure cooker and mash the khichdi to your desired consistency. Stir in the ghee and serve warm with an extra drizzle on top – because why not?

Expert Tips

• Don’t skip the rinsing: Rinsing the rice and dal really does make a difference in the texture.
• Natural Pressure Release is Key: It ensures the khichdi is cooked perfectly and prevents it from sticking to the bottom.
• Adjust Water as Needed: Depending on your pressure cooker and the type of rice, you might need to adjust the amount of water slightly.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have the same traditional flavor, but it will still be delicious and nutritious.
• Spice Level: If you’re making this for an older baby or toddler, you can add a tiny pinch of mild spice like cumin powder.
• Consistency: For younger babies (6-8 months), you’ll want a very smooth consistency. Mash it well or even blend it for a puree. As they get older, you can leave it a bit chunkier. My friend makes it quite watery for her 7-month-old!
• Festival Adaptation: During Makar Sankranti, my family adds a little bit of chopped green beans and peas to the khichdi for a festive touch.

Serving Suggestions

This khichdi is wonderful on its own! But if you want to round out the meal, you can serve it with:

• A side of plain yogurt (for babies over 6 months)
• Steamed vegetables
• A small piece of soft fruit

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 2 days. You can also freeze it in individual portions for up to a month. Just thaw it completely before reheating.

FAQs

Let’s answer some common questions:

• Is this khichdi suitable for a 6-month-old baby? Yes, absolutely! Just make sure to mash it to a very smooth consistency and omit the salt.
• Can I use a different type of dal? While moong dal is the easiest to digest, you can experiment with masoor dal (red lentils) as well.
• How can I make this khichdi smoother for younger babies? Blend it! A quick whiz in a blender will create a perfectly smooth puree.
• What are the benefits of adding carrots to khichdi? Carrots are a great source of Vitamin A and fiber, adding extra nutrients to this already healthy meal.
• Can I freeze leftover khichdi? Yes, you can! It’s a great way to have a quick and easy meal on hand.