Vegetable Khichdi

Rice and moong dal cooked well past the point of being separate grains, with soft vegetables stirred through, so the finished khichdi is thick, soft and gently lumpy.

Ingredients

• 2 tbsp rice
• 1 tbsp moong dal
• Soft vegetables
• Water

Instructions

1. 1Rinse 2 tbsp rice and 1 tbsp moong dal together through several changes of water until it runs clear, then soak for 15 minutes if you have time.
2. 2Finely chop soft vegetables such as carrot, courgette or pumpkin into pieces no bigger than a pea.
3. 3Add everything to a pan with about 1 cup water and simmer, covered, for around 20 minutes, topping up with hot water whenever it looks dry.
4. 4It is done when the grains have burst and the mixture falls thickly from a spoon; no salt is needed.
5. 5Mash lightly with the back of a spoon, leaving some soft lumps rather than working it smooth.
6. 6Spread on a plate to cool to lukewarm, then serve, keeping the lumpiness in line with your baby’s chewing.

Tip. A pressure cooker gets it to the same place in about three whistles if you make khichdi often.