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Khichdi is often called “comfort food” in Indian households, especially for children. This version combines yellow moong dal (split mung lentils) and rice with a mix of vegetables like carrots, beans, and peas to make it more balanced and nutritious.
Moong dal is rich in protein and easy on the stomach, making it suitable even for toddlers and younger children. The addition of vegetables provides fibre, vitamins, and minerals that support healthy growth, immunity, and digestion. Since khichdi is soft, mildly spiced, and cooked in a single pot, it is both convenient for parents and enjoyable for kids.
For children, khichdi is one of the best meals during growth years—it provides sustained energy, promotes gut health, and ensures they get a balanced intake of protein and carbs. It’s also a great option for sick days or recovery meals since it’s gentle on digestion.
Wash rice and moong dal thoroughly. Soak for 10 minutes.
Heat ghee in a pressure cooker or deep pan. Add cumin seeds and let them splutter.
Add grated ginger, then chopped carrots, beans, and peas. Sauté for 2–3 minutes.
Add soaked rice and dal, turmeric powder, and salt. Mix well.
Pour in 3 cups of water, stir, and pressure cook for 2–3 whistles (or simmer covered until soft).
Once cooked, mash slightly for a softer texture if serving toddlers. Garnish with coriander before serving.
Yes, but increase cooking time and water as brown rice takes longer to cook.
Absolutely, it’s one of the best first solid meals after 8–9 months (with fewer spices).
Yes, a drizzle of ghee adds healthy fats and makes it tastier for kids.
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