Say it with me … baby food doesn’t have to be bland! When I first started feeding my son solids, I had one rule — only serve him food I would want to eat myself. Make it safe, yes. Make it healthy, yes. But don’t skimp out on flavor. Khichdi is a comforting stew livened up by ginger, garlic, turmeric, and cumin. It’s a delicious, dynamic dish that sets the stage for a lifetime of eating bold, full-bodied flavors.
Khichdi
1 tablespoon moong dal (split yellow lentils)
3 tablespoons white rice
½ teaspoon ghee (can substitute butter or any high-quality oil)
⅛ tsp fresh ginger, grated
⅛ tsp ground cumin
⅛ tsp turmeric (optional, if you’re worried about staining)
½ garlic clove, grated
3 tablespoons grated zucchini
1 ½ cup water + water for soaking dal and rice
Soak dal and rice in water for at least 20 minutes or up to 2 hours.
When ready to cook, melt the ghee in a small saucepan. Saute ginger, cumin, and turmeric until fragrant, about 15 seconds. Add garlic and zucchini and saute for another minute.
Add water and drained rice and lentils. Simmer for 20 minutes on low until you achieve a porridge consistency. Feel free to blend it, or leave as-is for more texture. Allow to cool.
Want more? See all the videos and recipes in the Baby Bites series here:
Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi