Khichadi (also Khichdi, khichdee, khichuri, khichari and many other variants) is an Indian dish that contains a combination of rice and lentils. Khichadi is commonly considered to be India's comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.
As a simple way of providing a reasonably balanced diet, it is probably very ancient. Khichadi is identifiable from the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century.
Rice and lentils are simmered till mushy, seasoned with turmeric and salt and fed to infants to introduce them to "adult" food.
Age Group (8 months and beyond)
I waited until Samarth had adjusted to single vegetable and fruit purees before introducing him to Khichdi. Always watch your babies cues on when he is ready to start new foods. I was slow in introducing blended food to Samarth and likely should've have started sooner.
Ingredients:
- 1 tbsp of yellow moong daal
- 1tbsp of masoor daal
- 1 tbsps rice
- A pinch of turmeric (haldi)
- A pinch of salt
- 1/2 tea spoon of ghee (pasteurized butter)
- 1- cup water
- Vegetables - like to load my khichdi with vegetables and I usually do 1/2 and 1/2 proportion of vegetables and daal + rice
- carrots
- beans
- tomato
- zucchini
- squash
Wash the rice and daal well and put in a pressure cooker. Now add water, all the vegetables, turmeric, salt and ghee into the pressure cooker. Cook for about 2-3 whistles. If you don't have a pressure cooker, soak the rice and daal for a while and let them boil and simmer for about 20-30 minutes so they are appropriately cooked. Mash well or blend in a blender and serve.
TIP: I would double the ingredients and cook extra, which I froze in individual boxes. I would have boxes ready for Samarth's lunch at daycare.
