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Weaning recipe: Mixed vegetable khichdi

A perfect blend of carbohydrates, proteins, vitamins, minerals -- every essential that your baby needs.

When I started weaning my daughter, I realised that I ran out of recipes very soon. Once I introduced her to the basic mashed fruits and vegetables, it was soon time to move to the next level. After my apple, carrot and apricot puree and apple badamkheer, which were a hit, I tried the mixed vegetable khichdi. Well, not that she accepted this dish right away, it turned to be one of her favourites soon enough. Here are five things every mother should keep in mind while weaning.

Ingredients

  • One and half cup of vegetables: peas, potatoes, carrots, beetroots, beans, bottle gourd and other vegetables of your choice.
  • Half cup mix of rice and two varieties of dal, I preferred yellow moong and masoor dal for this khichdi.
  • Badam powder (optional).
  • Salt to taste.

Method

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  • Wash the vegetables and the rice-dal mix thoroughly in separate pans and drain excess water.
  • Next, in a pressure cooker heat one spoon of ghee and add a pinch of cumin and mustard seeds for seasoning.
  • Then add the cut vegetables and saut it for a while, add the rice-dal mix and stir it well with the vegetables.
  • Next, pour one cup of water, one scoop of badam powder, a pinch of salt and cover the lid. Allow it to cook for about 10 to 15 minutes. Once done, remove it from the flame and allow it to cool.
  • Take the khichdi out of the cooker and mash it well, use your hands and not a blender. Give your child the khichdi either with a feeding spoon or your finger. Wash your hands thoroughly if you are feeding with your finger.

This recipe is suitable for children from nine months onwards (you can start even after six months, but I gave this to my daughter when she was nine months old).

Image source: Shutterstock


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