A golden and tiny yellow grain with protein content and low-fat content that is suitable for preparing baby food? It is indeed moong dal!
Moong dal is a split green gram that has been de-husked; it is more nutrient-dense and simple to absorb than other aspects of green gram. Moong dal cooks quickly are packed with protein and have a low-fat content. Moong dal is always at the top of the list of dals to feed a baby during weaning as it aids the baby's digestive tract during the initial stages of weaning.
Here are the eight moong dal recipes for babies:
Moong Ragi Porridge Powder:
- Half a cup of moong dal.
- 1/2 cup of ragi.
- A half cup of rice.
- 1/2 inch of dry ginger.
- One cardamom.
- Roast a green gram in a thick-bottomed pan for eight mins, or till it is halfway roasted. Moong Dal and rice are then added, and it is roasted for four minutes.
- Add ragi after that and start roasting for an additional five minutes. This will allow us to braise all the flavors effectively and save time. You have the option to roast each ingredient on its own. Cardamom is then added and cooked for one more minute.
- All the ingredients must be taken out and placed on a plate to cool completely.
- Later, add dry ginger to the mixture grinder.
- To use later, make a ground powder and maintain it in a container.
- Take 1 tablespoon of Moong Ragi Porridge now if you want to make porridge. To create a lump-free blending, mix and then add milk or water.
- As the porridge thickens to the right consistency, put it over the fire and proceed to mix. Ghee can be added if necessary.
- Moong Ragi Porridge is ready to eat.
Moong and rice powder instant khichdi mix:
- 100 grams of rice.
- 100 grams of moong dal.
- Jeera: 1/2 teaspoon
- 10 Pepper
- Wash the rice thoroughly, then instantly take the water out. To protect the Cereals from loosening, stress them and do not allow them to wash for a long period of time. On a heated, low-flame nonstick pan, dry roast the food.
- Drain the water right away after offering the moong dal a thorough wash.
- On a heated, low-flame nonstick pan, dry roast the moong dal. Dry roast both the Jeera and the Pepper individually. The cooked additives are all provided time to cool down.
- The ingredients are now transferred to a mixer to be mixed thoroughly.
- To retain the crispness and freshness of the Instant Khichdi Mixture, the mix is filtered and kept in a sealed jar.
- Method of preparation: Take 2 tablespoons of instant khichdi mix, mix it with 100 ml of warm, boiling water, then add ghee and deeply mix. Serve when cool.
- The instant khichdi mix for babies is fully ready.
Jowar Dal Cereal:
- 1 cup of Jowar.
- 1 cup of moong dal.
- 10 walnuts.
- Two cardamoms.
- 1/4 tsp nutmeg
- 2 tablespoons of jowar dal cereal.
- 1 teaspoon of almond jaggery powder and dry fruit powder
- Ghee, as required.
- Milk and water as desired.
- Jowar must be dry-roasted for eight to ten minutes in a large pan. If whole grains of jowar are not accessible, you could use jowar flour by warming it for five min and then progressing as directed.
- Look for the grain to flip a golden brown once it has been properly roasted. Place it on a plate and let it cool.
- Add moong dal to the same pan and dry roast it until it turns golden brown in color. After it has been thoroughly roasted, move it to a plate to cool.
- Dry roast the walnuts and cardamom for about four to five minutes. Cardamom greatly enhances flavor and enables the digestive process.
- Put these roasted ingredients in a blender jar once they have cooled.
- Cut a tiny portion of nutmeg as it enhances immunity and appetite in addition to serving as a great flavoring agent.
- The mixture should be blended into a powder form, and it needs to be kept in a sealed jar that can be preserved for a few days.
Moong Dal Soup:
- 2 tablespoons of moong dal
- 1 teaspoon of ghee
- A little bit of turmeric powder.
- A pinch of pepper powder
- 1 cup of water
If you want to pressure cook, place 2 tbsp washed Moong dal in a pan; or else, skip this step.
- Fill with water, then marinate for fifteen to twenty minutes (or pressure cook for one whistle).
- Pepper, turmeric, and ghee are now added.
- Cook for about ten min while stirring constantly.
- The lentils should be cooked till they can be quickly squished.
- Transferring the cooked blending to a jar is the following step.
- Make a smooth mixture by thoroughly blending.
- Moong Dal Soup is done.
Paneer Masala Khichdi:
1/2 cup of rice.
- Moong Dal, ¼ cup.
- Warm Water.
- 2 tablespoons ghee
- Little mustard seeds.
- Few curry leaves.
- ½ teaspoon of cumin
- One finely chopped onion.
- ¼ cup of peas.
- ¼ cup cutted carrot.
- A quarter cup of chopped French beans.
- ¼ cups diced potato
- One chopped tomato
- 1 tsp of garam masala
- 2 teaspoons of chili powder
- Salt as required.
- 100 gm of paneer cubes.
- a few chopped coriander leaves.
- 1 teaspoon of lemon juice
- Fill a cup with water and add the rice and moong dal. Wash it once.
- Cook till gentle by adding hot water, 1 tsp of ghee, and a lid. This can also be made in a pressure cooker.
- Ghee must be added to another pan and heated, and then mustard seeds should be added and allowed to sputter
- Cumin seeds are then added after the curry leaves. When the onion is translucent, add the chopped onion.
- The vegetables must be added, blended for a minute, encased, and cooked till tender.
- All of the vegetables must now be mixed with garam masala, chili powder, and salt. After combining the masala, then only add the paneer cubes.
- Mix again before adding the cooked and cooled rice and moong dal. The grainy texture is preserved after cooling.
- Incorporate a half-worth lemon's juice now, then mix in the coriander powder.
- The Paneer Masala Khichdi is now ready for serving.
Barley Moong Khichdi:
- a quarter cup of barley.
- 2 tablespoons of moong dal
1 teaspoon of oil, ghee, or butter
- 4-5 curry leaves are needed.
- ¼ tsp of cumin seeds
- Pinch of Asafoetida
- a pinch of turmeric powder
- a pinch of pepper
- Salt is optional.
- Add 1 teaspoon of oil, ghee, or butter, 1/4 teaspoon of cumin seeds, and 4 to 5 curry leaves. Next, add ¼ cup of barley and tbsp of moong dal.
- Add a pinch of each of the following ingredients now: 1 cup water, asafoetida, turmeric, and salt (optional).
- Stir quickly, then cover the cooker and wait till it whistles 3 times.
- Mix it together and serve it in a bowl once the cooker has cooled down.
- Babies and toddlers will enjoy this Barley Moong Khichdi.
Moong Dal and Dalia Khichdi:
- Two tablespoons of daliya
- 1 tablespoon of moong dal
- Half of a carrot.
- Half a small pear
- A small number of French beans.
- A pinch of cumin powder.
- a pinch of pepper powder
- Add Ghee and all the sliced vegetables to the pressure cooker once the ingredients have been preserved ready.
- Add 2 tablespoons of Daliya and 1 tablespoon of Moong Dal to the pressure cooker straight away.
- The spices are mixed in. A tiny portion of each of the particles of jeera and pepper as well as a tiny portion of turmeric.
- Close the pressure cooker lid after adding one cup of water. The recommended amount of water is 1 cup; however, if you favor a runny Daliya Khichdi with Moongdal, you can add very little additional water as needed.
- The Daliya Khichdi with Moong Dal is mixed thoroughly and served hot after three whistles.
- For infants and toddlers, yummy and nutritious Daliya Khichdi with Moong Dal and a variety of vegetables are accessible.
Quick Dates Moongdal Halwa:
- Half a cup of moong dal.
- Ghee: 1/4 cup plus 2 teaspoons.
- 20 raisins.
- Dates - 10.
- One cup of water.
- Two cups of milk 100% Cream.
- Five strands of Kesar, or saffron.
- 1 pinch of cardamom powder.
- Five chopped almonds.
- Five chopped pista.
- 10 chopped cashew nuts.
- Fill a bowl with water. Well-boil the mixture, turn off the heat, then stir in the raisins and the diced gentle dates. Set the mixture apart to soak for a while.
- The mix of dates and raisins can be pureed after fifteen to twenty minutes. Kesar strands should first be milk-soaked.
- Dry roast the moong dal in a pan for about ten minutes, or till it mildly changes color. To make sure that all of the moong is crunchy and well-roasted, mix thoroughly without pausing.
- Roast the mixture, let it cool on a plate, and then coarsely powder it. Make a rough powder instead. Once the Ghee is hot, add all the sliced dry fruits—pistachios, almonds, and cashew nuts in the same pan.
- The dry fruits must be fried till they taste good and subtly change color. Re-add the ghee, then warm it.
- Once the mixture tends to leave the oil on the sides and smells great, add the powder form, roasted moong dal, and proceed with stirring.
- Add the milk once it has thickened, then add the pureed dates and raisins, Kesar, and milk-soaked strands, and stir gently everything together. Stir continuously till thick, shiny halwa forms.
- When everything is thoroughly warmed through, add the roasted dry fruit, combine well, and serve hot or chill for a few hours and serve cold.