Easy Baby Khichdi Recipe – Rice, Dal & Turmeric for Infants

Last Updated on 4 months by Neha Deshmukh

Easy Baby Khichdi Recipe – Rice, Dal & Turmeric for Infants

Hey everyone! As a mum myself, I totally get the worry about introducing solids. It feels like such a big step! This easy baby khichdi recipe was a lifesaver when my little one started on her food journey. It’s gentle on the tummy, packed with goodness, and honestly, pretty delicious (yes, I tried it!). Let’s get cooking!

Why You’ll Love This Recipe

This khichdi is a classic Indian comfort food, and for good reason. It’s incredibly easy to digest, making it perfect for little tummies just learning the ropes. Plus, it’s a complete meal with carbs, protein, and a touch of spice – all in one pot! It’s also super adaptable, so you can tweak it as your baby grows and develops their tastes.

Ingredients

Here’s what you’ll need to make this nourishing khichdi:

• 2 tablespoons rice
• 1 tablespoon moong dal or tur dal
• 1 cup water
• A pinch of turmeric powder
• A pinch of salt
• ¼ teaspoon ghee

Ingredient Notes

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

• Moong Dal vs. Tur Dal: I usually prefer moong dal (yellow split mung beans) for younger babies as it’s the easiest to digest. Tur dal (split pigeon peas) is a little heavier, so I’d introduce it a bit later, maybe around 8-9 months.
• Ghee: Good quality ghee is amazing for babies! It adds a lovely flavour and is a source of healthy fats. Look for organic, grass-fed ghee if you can. It’s a traditional ingredient in Indian cooking for babies, believed to aid digestion and boost immunity.
• Turmeric: Just a tiny pinch of turmeric adds a beautiful colour and is known for its anti-inflammatory properties. It’s been used in Indian cooking for centuries, and a little bit is perfectly safe (and beneficial!) for babies.

Step-By-Step Instructions

Alright, let’s make some khichdi! It’s seriously simple.

1. First, give the rice and dal a good wash. Then, soak them in about 1 cup of water for around 30 minutes. This helps them cook up nice and soft.
2. Now, drain the water and add the soaked rice and dal to your pressure cooker. Add a pinch of turmeric powder and a tiny pinch of salt.
3. Pour in 1 cup of fresh water, close the lid, and pressure cook for about 4 whistles.
4. Once the pressure has released naturally (don’t force it open!), open the cooker and give the khichdi a good mash with the back of a spoon. You want it to be smooth and creamy – perfect for little mouths!
5. Finally, stir in the ghee. And that’s it! Serve warm and watch your little one enjoy.

Expert Tips

A few things I’ve learned along the way…

• Consistency is Key: For younger babies (6-7 months), you’ll want a really smooth, almost liquid consistency. Add a little extra water while cooking if needed. As they get older (8+ months), you can make it a bit thicker.
• Temperature Check: Always check the temperature before serving! A little bit on your wrist is a good way to make sure it’s not too hot.
• Don’t Overcook: Overcooked khichdi can become gluey. Keep an eye on it and adjust cooking time as needed.

Variations

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

• Vegan Khichdi: Simply swap the ghee for a teaspoon of olive oil or coconut oil.
• Spice it Up (for older babies): Once your baby is used to the basic flavour, you can add a tiny pinch of cumin powder or coriander powder for a little extra flavour. My friend adds a teeny bit of black pepper to her baby’s khichdi – she says it helps with digestion!
• Dal Options: Feel free to experiment with different dals like masoor dal (red lentils) or chana dal (split chickpeas) as your baby gets older.

Serving Suggestions

Khichdi is great on its own, but here are a few ideas to make it a complete meal:

• Pureed Veggies: Serve with a side of pureed carrots, sweet potatoes, or peas.
• Yogurt Power: A dollop of plain, unsweetened yogurt adds a lovely creaminess and a boost of probiotics.
• Soft Fruits: A few pieces of soft, ripe banana or avocado are a perfect accompaniment.

Storage Instructions

Got leftovers? No problem!

• Refrigeration: Store leftover khichdi in an airtight container in the refrigerator for up to 24 hours.
• Freezing: You can also freeze khichdi in small portions for up to 1 month. Thaw overnight in the refrigerator and reheat thoroughly before serving.

FAQs

Let’s answer some common questions!

• Is khichdi a good first food for babies? Absolutely! It’s gentle, nutritious, and easy to digest.
• What age can babies start eating khichdi? Generally, around 6 months, when they’re ready to start solids. Always check with your pediatrician first.
• Can I use different types of rice in this recipe? Yes, you can! White rice is the most commonly used, but you can also use brown rice (it will take longer to cook).
• How can I make khichdi smoother for a younger baby? Soak the rice and dal for longer, and add a little extra water while cooking. You can also blend it with a hand blender for a super smooth consistency.
• What are the benefits of turmeric in baby food? Turmeric has anti-inflammatory and antioxidant properties, and it’s believed to boost immunity.