Quick and Healthy Khichdi (Indian Rice and Lentil Porridge)
Quick and Healthy Khichdi (Indian Rice and Lentil Porridge)
By Twinmama Baby Purees, Toddler Meals Indian Dairy-Free, Egg-Free, Lacto-Ovo Vegetarian, Lacto-Vegetarian, Nut-Free, Wheat-Free
April 23, 2015
Babies of Indian descent, who are ready for stage 3 foods, are often given khichdi because its loaded with protein form the lentils, its soft, easy to chew, and simple to make. Khichdi is an Indian staple and you can cook it with as little as 3 ingredients or as much as 20 ingredients. In my experience, the more ingredients means the longer time spent cooking the dish. And with twins, I have had to learn to be efficient and cut corners when possible. This recipe is a favorite of my cuties and is limited to a just a few ingredients.
Directions
Recipe if you have a pressure cooker
1Remove frozen vegetables from freezer and allow to thaw for 30 minutes.
2In a pressure cooker, combine rice, lentils, and water. Let soak for 30 minutes. (This is optional, but I have found that it results in a creamier khichdi)
3Stir in frozen vegetables, curry powder and salt into the mixture in the pressure cooker. Its ok if the vegetables are still frozen. Cover with lid, tighten, and lock. Every pressure cooker is different, but I place mine on level 2 and cook over medium heat.
4When steam begins to gush out of valve loudly, I let it continue for about 3-4 minutes before turning off the heat.
5Once it is safe to open the pressure cooker (ensure that the pressure has all been released), remove the lid and stir. The khichdi should have a slightly runny consistency, like a risotto. It shouldn't be too dry. If it is, add in more water and bring to a boil over medium heat with lid off until you reach desired consistency. Alternatively, if there is too much liquid, continue to boil with lid off until some of the liquid reduces.
6Stir in clarified butter (regular butter is fine too).
Recipe if you do not have a pressure cooker
1Remove frozen vegetables from freezer and allow to thaw for 30 minutes.
2In a heavy bottom pot, combine rice, lentils, and water. Let soak for 30 minutes. (This is optional, but I have found that it results in a creamier khichdi)
3Stir in frozen vegetables, curry powder and salt into the mixture in the pot. Its ok if the vegetables are still frozen.
4Allow to come to a boil over medium-high heat.
5Cover with tight lit, and allow to cook on low for 45 minutes. Add in more water if necessary as you cook because you want the khichdi to have a slightly runny consistency, like a risotto. It shouldn't be too dry.
6When finished, stir in clarified butter (regular butter is fine too).
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