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Rice and moong kanji

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Raw rice (sona masoori)60 g
  • Moong dal (split yellow)25 g
  • Ghee1 tsp

You need

  • Sieve or colander
  • Pressure cooker (3–5 L)
  • Potato masher or fork
  • Mixer-grinder with small and large jars
  • Ice-cube trays with lids
  • Measuring cups and spoons

Method

  1. Rinse 60 g rice and 25 g moong dal together in a sieve until the water runs clear.
  2. Put in the pressure cooker with 600 ml (about 2½ cups) water. Cook on medium heat for 3–4 whistles (about 12 minutes), then let the pressure drop by itself.
  3. Check the rice squashes to nothing between your fingers. Blend smooth for 6 months, or mash with soft lumps for 8 months and up. Add a little boiled water if it is too thick.
  4. Stir in 1 tsp ghee. No salt or sugar.
  5. Cool and test on your wrist before feeding.
  6. Freeze extra in a lidded ice-cube tray for up to 1 month. Thaw overnight in the fridge, reheat until steaming, stir, cool and test again. Never refreeze.

Keeping and freezing

  • Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 1 month. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: milk / dairy.