Spinach & Tomato Moong Dal Khichdi

In my continued quest to introduce a varied diet to lil sunshine , i decided to make her something simple which many Indian families feed their babies with .

Moong dal (split beans) is a great source of protein and is easily digested by babies .

I was more cautious in adding the spices so the amount used were slightly adjusted .

Spinach & Tomato Moong Dal Khichdi

Ingredients ( makes 2 portions)

4 tbsp rice

 4 tbsp yellow moong dal 

1 clove garlic

1 onion shallot

1/3 cup baby spinach (chopped)

6-8 cherry tomatoes (chopped)

1/4 tsp cumin powder/seeds 

1/4 tsp turmeric Powder 

1 1/2 cup -2 cups water (depending on your rice type and consistency you desire)

Olive oil (original recipe uses ghee)

Method

Wash and soak rice and dal in a bowl for 30 min until water is almost clear.

In a sauce pan, add some olive oil followed by garlic, onion,  spinach and cherry tomatoes and fry for 1~2min.

Add in rice, moong dal, cumin, turmeric and water and mix well.

Cook on medium low heat for 30-45min until the consistency you desire.  Serve warm.

Note: Most of the Indian recipes uses a pressure cooker to make this dish which is much faster. However, I wanted to observe how it cooks so that I can adjust the water hence the longer cooking time with a sauce pan.