Kids Food – Spinach Khichdi – Rice, lentils & Spinach
My favourite comfort food is khichdi (an indian dish which includes rice and split pulses).
I’ve used simple ingredients and used split pigeon peas(Toor Dal) in my recipe. This is also known as dal embrevade in Mauritius.
A very complete meal that requires only one pot cooking and it is a great deal for working mummies. This preparation is usually cooked in a pressure cooker. Normally I soak the rice and pulses overnight for quicker cooking. I cannot wait to introduce this meal to my baby and to make it richer, I added fresh spinach leaves. The colour is just amazing.
Spices were also added to the khichdi as I am a true believer that spices are good for baby’s health. To read more about spices for baby, read HERBS & SPICES
Let’s go ahead for the details of my spinach khichdi:
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- 1 cup Split pulses / dal Used split pigeon peas(Toor Dal)
- 1/2 cup Rice
- Spinach few leaves
- 1/2 Onion chopped
- 1/2 tsp tumeric powder
- 1/2 tsp cumin powder
- 1 pod Cardamon Green cardamon
- 1 Clove
- 1 tsp Oil
- 2 cups Water
Ingredients
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- Prepare your ingredients. Soak the rice and pulses overnight or one hour before cooking.
- Get your spices ready - tumeric powder, cumin powder, clove and cardamon.
- Cut your onion in small pieces and cook them in the oil together with the clove and cardamon. I put only one of each because it was the first time I introduced those spices for my baby. I removed the clove and cardamon when the oil is already well flavoured.
- Pressure cook the pulses for 3-4 whistles together with the rice and water.
- When the rice and pulses are cooked, open the pressure cooker and add the spinach leaves
- Cook for another 5 mins without the lid. The Kitchdi will already be in a smooth texture.
Always consult your pediatrician before giving new ingredient to your baby.