Easy Veg & Moong Dal Khichdi Recipe – Baby Food Puree Ideas

Last Updated on 2 months by Neha Deshmukh

Easy Veg & Moong Dal Khichdi Recipe – Baby Food Puree Ideas

Hey everyone! As a mum myself, I totally get the struggle of wanting to give your little one the best, most nutritious start. And honestly? Nothing beats homemade. This easy Veg & Moong Dal Khichdi recipe is a lifesaver – it’s packed with goodness, super gentle on tiny tummies, and honestly, pretty delicious for us grown-ups too! I first made this when my little one was starting solids, and it quickly became a staple. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a complete meal in one, offering a lovely blend of carbohydrates, proteins, and vitamins. 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 flavours! It’s also super adaptable – you can tweak it based on your baby’s preferences and what you have in the fridge.

Ingredients

Here’s what you’ll need to whip up this wholesome meal:

• ?? cup chopped beans
• ?? cup chopped carrot
• ?? cup peas
• 1 garlic clove
• 1 cup water (for the puree)
• ?? cup rice
• 2 tbsp moong dal
• 2 tbsp chopped carrot (for the khichdi)
• 2 cups water (for the khichdi)
• ?? tsp ghee
• Pinch of cumin powder
• Pinch of turmeric
• Pinch of salt (optional)

Ingredient Notes

Let’s talk ingredients! Moong dal (split yellow lentils) is a superstar for babies. It’s one of the easiest dals to digest, and it’s packed with protein. Ghee, clarified butter, is a traditional ingredient in Indian cooking and adds a lovely richness and healthy fats – perfect for growing brains!

Now, khichdi spices can vary so much across India. Some families add a tiny bit of asafoetida (hing) for digestion, others prefer a pinch of black pepper. Feel free to experiment as your little one gets older and you want to introduce more flavours. Don’t worry about being exact with the measurements – a pinch of this and a dash of that is perfectly fine!

Step-By-Step Instructions

Okay, let’s get down to business!

First, the Veg Puree:

1. Grab your pressure cooker and add the chopped beans, carrot, peas, garlic clove, a pinch of salt (if using), and 1 cup of water.
2. Pressure cook for 3 whistles, or until the vegetables are beautifully soft. Remember to let the pressure release naturally – safety first!
3. Carefully transfer the cooked vegetables to a blender. Blend until smooth, adding a little extra water if you need to get the right consistency.

Now, for the Dal Khichdi:

1. Soak the rice in water for about 15 minutes. This helps it cook up nice and soft. Give the moong dal a quick rinse too.
2. In the same pressure cooker (washed, of course!), combine the soaked rice, moong dal, chopped carrot, cumin powder, turmeric, a pinch of salt (optional), ghee, and 2 cups of water.
3. Pressure cook for 6 whistles, or until everything is fully cooked and mushy.
4. Once cooled slightly, you can either mash the khichdi with a fork for a chunkier texture, or blend it for a super smooth consistency.

Finally, serve both purees lukewarm. A tiny drop of ghee on top is optional, but adds extra flavour and nutrition.

Expert Tips

• Consistency is key: Adjust the amount of water you use to get the perfect texture for your baby’s stage.
• Don’t skip the soaking: Soaking the rice makes it easier to digest.
• Cooling is crucial: Always check the temperature before serving to avoid burns.

Variations

This recipe is a blank canvas! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply swap the ghee for a plant-based oil like olive oil or coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level for Older Babies/Toddlers: As your little one grows, you can add a tiny pinch of mild spices like coriander powder or cumin.
• Makar Sankranti Khichdi: My family loves adding a little bit of winter vegetable like cauliflower to the khichdi during Makar Sankranti. It’s a lovely tradition!

Serving Suggestions

This puree is great on its own, or you can mix it with a little breast milk or formula to adjust the consistency. It also pairs well with a side of soft, steamed vegetables.

Storage Instructions

You can store leftover puree in an airtight container in the refrigerator for up to 24 hours. For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This makes it super convenient to have small portions ready to go!

FAQs

Let’s tackle some common questions:

• Is this recipe suitable for 6-month-old babies? Yes, absolutely! Just make sure the consistency is very smooth and the spices are minimal.
• Can I use different vegetables in the puree? Definitely! Sweet potato, butternut squash, or zucchini would all work beautifully.
• How can I adjust the consistency of the khichdi for different ages? Add more or less water during blending to achieve the desired texture.
• What are the benefits of using Moong Dal for babies? Moong dal is easily digestible, rich in protein, and a good source of iron.
• Can I make this ahead of time and freeze it? Yes! It freezes really well.
• What is the best way to introduce this to a baby starting solids? Start with small portions and introduce one ingredient at a time to check for any allergies.
• Can I use a slow cooker instead of a pressure cooker? Yes, you can! It will take longer – around 4-6 hours on low – but it will still yield a delicious result.

I hope you and your little one enjoy this recipe as much as we do! Happy cooking!