Food guide
Khichdi
Khichdi is a traditional Indian dish made from rice and lentils (usually moong dal) cooked together into a soft, porridge-like consistency. It can be introduced from around 6 months and is one of the most popular first foods for babies across India. It provides a complete protein when rice and lentils are combined.
How to serve at this age
6-9 months: Cook rice and moong dal (1:1 ratio) with extra water until very soft and mushy. Mash into a smooth porridge. A pinch of turmeric and a drop of ghee can be added for flavor. 9-12 months: Cook to a slightly thicker consistency and mix in pureed vegetables like carrots, spinach, or pumpkin for added nutrition. 12+ months: Serve with a variety of vegetable additions and mild spices. Can be paired with yogurt or a small amount of pickle for older toddlers.
Nutrition
Provides a balanced combination of carbohydrates from rice and plant-based protein from lentils. Rich in iron, folate, B vitamins, and dietary fiber. The rice-lentil combination creates a complete amino acid profile, making it an excellent plant-based protein source for babies.
A note from the editors
Yellow moong dal (split and hulled) is the easiest lentil for babies to digest. Pressure cooking is the traditional method and results in the softest texture. A teaspoon of ghee stirred in at the end adds healthy fats and makes the khichdi more nutritious.
Good to know
Khichdi is not a common allergen. It has been used as a baby weaning food in India for thousands of years and is often recommended by Indian pediatricians as an ideal first food. The soft, mushy texture is naturally baby-friendly, and mild spices like turmeric and cumin can be added for flavor and digestive benefits.