Magic Golden Pumpkin Khichdi Bowl

Rinse the rice and yellow moong dal thoroughly under running water, then soak them in a bowl of water for 15 minutes. This helps soften them for tiny tummies and speeds up cooking.

In a small pressure cooker or pot, heat the ghee over medium heat. Add the cumin and let it sizzle gently for just a few seconds to release its aroma.

Stir in the grated pumpkin, drained rice and dal, and turmeric. Sauté for one minute until everything is nicely coated in the golden ghee.

Pour in the water, close the lid, and pressure cook for 2 to 3 whistles (or simmer covered in a regular pot for 20-25 minutes) until the mixture is completely soft and mushy.

Let the pressure release naturally. Open the lid and mash the khichdi with the back of a spoon to achieve the perfect texture for your baby. Let it cool to a safe, lukewarm temperature before serving.