Little Sprout's Winter Methi Khichdi
Vegetarian · 8m+ · en
This soft, mildly spiced Moong Dal Khichdi is packed with seasonal winter fenugreek (methi) leaves. It's a traditional Indian comfort food that provides excellent nutrition, iron, and warmth for tiny tummies during the cold season.
- Wash leafy greens extremely thoroughly to remove any hidden dirt or grit before chopping.
- Adjust the water quantity depending on how soupy or thick your baby prefers their puree.
- If serving to a younger baby, you can blend the cooked khichdi into a smooth puree instead of just mashing it.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 3
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Wash the rice and moong dal together thoroughly until the water runs clear. Soak them in water for 15-20 minutes to soften.
Heat the ghee in a small pressure cooker or heavy-bottomed pot over medium-low heat. Add the cumin seeds and a pinch of asafoetida, letting them sizzle for just a few seconds.
Add the finely chopped methi (fenugreek) leaves and turmeric powder. Sauté for 1-2 minutes until the green leaves shrink and wilt.
Drain the soaked rice and dal, then add them to the cooker along with the water. Stir everything well to combine.
Close the pressure cooker lid and cook for 3-4 whistles (or simmer covered in a standard pot for 25 minutes) until the mixture is completely soft and mushy. Mash lightly with the back of a spoon before serving warm.
Frequently asked questions
Can I use spinach instead of methi?
Absolutely! If fresh methi (fenugreek) is unavailable or if you prefer a milder flavor, finely chopped spinach (palak) is a fantastic, iron-rich substitute that works beautifully in this recipe.
Can I freeze this khichdi for later?
Khichdi is best served fresh because rice can become gummy or alter in texture when frozen and thawed. However, you can safely store leftovers in an airtight container in the fridge for up to 24 hours.
What you'll need
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