One pot meal for Babies and Toddlers

We always think a lot of what to make for babies and toddlers. They always need or ask for variety. This is one such dish which contains all the necessary nutrients containing dhal (lentils), Rice, Veggies and mild spices. My son is now going to be 18 Months. I almost started giving this dish from his 9-10 Months of age.
This can be given to babies who have started eating solid food. It is very fast and easy to cook. We can also make variations with the couple of mix and match in combinations.

Ingredients
2 Table spoon Moong Dhal (split Green gram dhal without the skin)
1 cup Rice (I used Sona Masoori, any kind of rice can be used)
1 table spoon Olive oil or Ghee
2 1/2 cups Water (you can measure yourself based on what texture you want)
VEGETABLES
1/2 Tomato
1 table spoon cup peas
1/2 cup chopped spinach
1 tea spoon chopped onion
1/2 tea spoon Cilantro leaves
5-6 Raisins
1 table spoon yellow bell pepper (optional)
Chopped sweet potatoes (optional)
SPICES
Pinch of Cumin powder
Pinch of Aamchur powder (Dry Mango Powder) or freshly squeezed lime
Pinch of Coriander powder
Pinch of Ginger powder or paste (optional)
Pinch of Garam masala (Kids above 10-11 Months at least)
salt to taste

Method

• In a pressure cooker or frying pan add Ghee and Onions and saute for few a minute.
• Then add all the vegetables, spices and saute for a minute.
• Add washed rice,moong dhal and salt.
• Finally add required amount of water (I added 2 1/2 cups)and let it cook for up to 2-3 whistles.
• (If you are not using pressure cooker, then add water in the pan and cover the lid for couple for minutes until the lentils and rice are well cooked and should be mushy.)
• After the pressure is released from the pressure cooker, take a masher and mash well based on how mushy you want to serve for your child. (if you want you can add more ghee)
• If your child has not started eating little chunky veggies. This can be pureed to a smooth paste.

Notes
You can choose veggies based on what your child likes and have started eating.
Spices can be avoided or added very mild. Even just a tiny bit of salt will taste good without any spices.[Kind of a variation]
Moong dhal is added  for easier digestion for the babies and kids. Usually Toor dhal is introduced later, since it is little slow in digestion.
We can make this dish by avoiding the dhal also. Just with plain rice and veggies.[This is another kind of variation]

This is one of the most nutritious food given to the babies or kids.

This is called 'One pot meal' because we add all the ingredients in pressure cooker. Once the pressure is released the dish is ready to eat.

This goes to Roma Sarma's 'My baby's Favorite Food'
and Healthy Morsels Baby and Toddler Food

Vegetable

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Keerai Masiyal| Postpartum Diet|BM #13

Ingredients
1 Bunch Spinach or 2 cups of chopped spinach
1 Green Chilli
1/2 Lemon
1 1/2 tea spoon Asafeotida
1 tea spoon Mustard seeds
1 tea spoon Urad dhal
1 tea spoon oil
salt to taste

Method
Chop spinach.
In a pressure cooker add the chopped spinach,green chilli, salt and very little water. Cook up to 1 whistle.
Once cooked, mash well with a masher.
In a small pan add a little oil, mustard seeds,asafeotida and urad dhal and allow it to splutter.
Mix well with the spinach and then finally squeeze the lemon and serve with rice or roti.

This is the most simplest recipe ever to make.


Note:
This is very high in fiber and contains no fat at all.
This is very good for postpartum women since it contains lot of fiber.This is good to have a cup everyday.
It can be cooked with any kind of greens. I used spinach.
Green chilly can be avoided if necessary.

This goes to Srivalli's Blogging Marathon 13

This goes to Tickling Pallets- Let's cook Green

This also goes to Healthy Morsels- Pregnancy

 

spinach

16

Spring Onion Sabji|5 Ingredients or less

My post for the second of the Blogging Marathon here for the theme Ingredient or less.
Ingredients
2 bunches of Spring Onions or scallions
2 Tomatoes
1 tea spoon chilli powder and Garam masala
salt to taste
1 tea spoon oil
Method
Grind the Tomatoes and onions from the spring onions and keep aside.
chop the leaves of the scallions or spring onions.
In a pan add one tea spoon oil, ground onion and both the powders and stir for few minutes.
Then add the leaves and fry for a minute
Then add the tomatoes and salt and stir for few minutes until the raw smell goes away and becomes little thick. Add a little water if required to extend the consistency.
Serve hot with ice or Roti's.

Check out my other Marathoners here

spinach

16

keerai Poricha Kootu(Spinach)

Poricha kootu is a south indian traditional recipe made from just dhal and vegetable or keerai.
It's very healthy and protein rich recipe.
Here are the ingredients:
1 cup cut spinach
1/2 cup toor dhal
1 tsp tumeric powder

To fry and grind:
1 TB spoon urad dhal
1 tsp asefotida
2 TB spoon grated coconut
3-4 red chillies
5-6 pepper balls
1 TB spoon pottu kadalai(to thicken) optional
salt to taste

To temper:
1 tsp mustard seeds
1 tsp urad dhal
1-2 red chilli

Method:

1. In a vessel add the cut spinach, dhal and tumeric powder and pressure cook till done.
2. In a pan with 1 tsp oil add all the ingredients in "To fry and Grind" and saute for a minute
3. Once cooled down grind them to a paste
4. Add the paste to the spinach and dhal and temper them.
5. kootu is ready
   

This can be alternated with any vegetables instead of spinach

spinach

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