Khichdi 🍲

How I got veggies and spice into my child at an early age

Khichdi is an Indian stew of rice, lentils and vegetables. I cobbled together my own recipe when my daughter was a few months old, and five years later it is still a healthy staple I rely on to fill gaps in her nutrition. Several friends have asked me for the kids’ version so I’m finally getting around to writing this. It’s pretty forgiving (so forgiving, in fact, that you’ll notice I measure some ingredients by the fistful) so don’t overthink it.

  • A fistful of split red lentils
  • 2–3 fistfuls of diced mixed veggies.
    I typically use frozen blends I can find at Whole Foods—carrots, corn, beans, peas, broccoli, cauliflower, zucchini in any combination.
  • A pinch of ground asafetida
    You could skip this, or go for a generous pinch if your kid is older.
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of ground coriander
  • 1/8 teaspoon of ground ginger
  • 1/8 teaspoon of chili powder
    Optional. I literally use a bean chili spice blend, but you could also use mild chili pepper grind.
  • 1/2 tablespoon of extra virgin olive oil
  • 1/2 teaspoon of salt

Father, husband, designer at Trying to do as much with as little as possible.