About the Recipe
Looking for a nutritious and delicious meal for your kids? Our Dal Khichdi with microgreens is the perfect choice! This simple yet flavorful dish is packed with the benefits of lentils and rice, enhanced with the freshness of microgreens. It's a great way to ensure your little ones get all the essential nutrients they need in a meal they’ll love.
Benefits for Kids
Dal Khichdi with microgreens is not only delicious but also incredibly nutritious. The combination of rice and lentils provides a complete protein, essential for growing children. The addition of microgreens enhances the dish with vitamins, minerals, and antioxidants, promoting overall health and development. This easy-to-digest meal is perfect for kids, ensuring they get a balanced and wholesome diet without any fuss.

Ingredients
1 cup rice
1/2 cup yellow moong dal (split yellow lentils)
1/2 cup mixed microgreens (sunflower, radish, mustard)
1 onion, finely chopped
1 tomato, finely chopped
1 small carrot, finely chopped
1/4 cup green peas (or) 1/2 cup green pea microgreens
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional)
1 tablespoon ghee (clarified butter) or cooking oil
Salt to taste
4 cups water
Fresh coriander leaves, chopped (for garnish)
Preparation
Preparation:
Wash the rice and moong dal together in water until the water runs clear. Drain and set aside.
Wash and chop the microgreens. Set aside.
Cooking:
Heat ghee or oil in a pressure cooker or a large pot over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add chopped tomatoes, carrot, and green peas. Cook until the vegetables are slightly tender.
Add turmeric powder, red chili powder (if using), and salt. Mix well.
Add the washed rice and moong dal to the pot. Stir for a minute.
Add 4 cups of water and mix well.
If using a pressure cooker, close the lid and cook for 3-4 whistles on medium heat. If using a pot, cover and cook on low heat for about 25 minutes, stirring occasionally, until the rice and dal are cooked and the mixture is soft.
Once cooked, open the lid and add the chopped microgreens. Mix well and let it cook for another 2-3 minutes.
Serving:
Garnish with fresh coriander leaves.
Serve hot with a dollop of ghee on top, if desired.