Moong Dal Khichdi
A mild, creamy Indian rice and lentil porridge with warming spices and carrots. Gentle on developing stomachs and naturally nutritious.
Ingredients
- 0.33 cup white rice
- 0.25 cup split yellow moong dal
- 2.5 cup water
- 1 teaspoon ghee
- 0.13 teaspoon ground turmeric
- 0.13 teaspoon ground cumin
- 2 tablespoon finely carrot
Steps
- Rinse the rice and moong dal together under cold water until the water runs clear.
- In a small saucepan, warm the ghee over low heat. Add the turmeric and cumin and stir for 30 seconds until fragrant (do not let them burn).
- Add the rice, dal, grated carrot, and water. Stir well and bring to a boil.
- Reduce heat to the lowest setting, cover, and cook for 20 to 22 minutes, stirring every few minutes and adding a splash more water if it looks dry. The finished khichdi should have the consistency of thick, soft porridge.
- For 6-8 month servings, blend fully smooth or press through a fine sieve.
- For 9 months and older, leave as a soft, spoonable mash with no firm pieces. Serve warm.
Nutrition
- Calories
- 155
- Protein
- 6g
- Fat
- 3g
- Carbs
- 26g
- Iron
- 1.8mg
- Calcium
- 25mg
Tips by age
Blend completely smooth. Thin with a little breast milk, formula, or cooled boiled water.
Choking safety: Ensure fully smooth with no intact grain or dal pieces.
Serve as a smooth-to-lightly-mashed porridge consistency. Small soft lumps are fine.
Choking safety: No firm pieces. Both rice and dal should be fully softened.
Serve as a thick porridge. Child can self-feed with a spoon or scoop with fingers.
Add a small spoonful of plain whole-milk yogurt on top for extra calcium and creaminess.
Serve as a full bowl. Fine-dice a soft vegetable such as peas or cooked pumpkin to stir in for variety.
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