Chicken Khichdi

1. 1

   Prepare the rice and lentils.

   Wash the brown rice and moong dal thoroughly under running water. Soak them together in a bowl with enough water to cover for 30 minutes. Drain before using.

   TIPSoaking makes the rice and dal cook faster and results in a softer, more digestible khichdi for your toddler.
2. 2

   Start the tempering.

   • Place a 2-3 liter pressure cooker on the stove over medium heat.
   • Add the ghee and let it melt.
   • Once the ghee is warm, add the asafoetida and cumin seeds. Let them sizzle for about 30 seconds until fragrant.

   TIPKeep the heat on medium-low to prevent the delicate spices from burning.
3. 3

   Sauté the aromatics and chicken.

   • Add the grated ginger and sauté for 30 seconds until the raw smell is gone.
   • Add the finely cut chicken pieces and cook for 1-2 minutes, stirring until they turn opaque.
   • Stir in the chopped tomato and turmeric powder. Cook for another minute until the tomato softens slightly.
4. 4

   Pressure cook the khichdi.

   • Add the drained rice and dal mixture to the cooker.
   • Pour in 3 cups of water and add a small pinch of salt.
   • Mix everything well.
   • Secure the lid of the pressure cooker and cook on medium heat for 4-5 whistles.
5. 5

   Rest and mash.

   Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. The khichdi will be very soft. Use the back of a ladle or a masher to gently mash the mixture to a consistency your toddler prefers.

   TIPFor younger toddlers, you can blend the khichdi for a few seconds to get a smoother purée.
6. 6

   Serve warm.

   Garnish with finely chopped coriander leaves if using. Let it cool down to a safe temperature before serving to your child.

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