Rainy Day Soft Chicken & Veggie Khichdi Bowl

Wash the rice and moong dal together until the water runs clear. Soak them in clean water for 30 minutes to ensure a perfectly soft, mushy texture, then drain.

Heat the ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

Add the tiny chicken pieces and stir-fry for 1-2 minutes until pale. Stir in the finely diced vegetables, turmeric, and Kashmiri chili powder, cooking for 2 more minutes.

Pour in the drained rice and dal mixture, followed by the water or broth. Stir well and bring the mixture to a gentle boil.

If using a pressure cooker, seal and cook for 2 whistles (about 8 minutes), then let the pressure release naturally. If using a pot, cover and simmer on low heat for 20 minutes until everything is completely tender.

Once cooked, let it sit covered for 5 minutes. Gently mash the khichdi with a potato masher to achieve a soft, porridge-like consistency ideal for toddlers. Serve warm!