Nutritious Broccoli Khichdi Recipe for Babies: A Healthy Start

Published: May 23, 2024 | Last Updated on: May 23, 2024 | by Hema

Broccoli Khichdi for Babies- Introducing a delightful and nutritious recipe perfect for your little one: This wholesome dish combines the goodness of broccoli with the comforting texture of khichdi, making it an ideal meal for infants transitioning to solid foods. Packed with essential vitamins, minerals, and fiber, this easy-to-digest recipe ensures that your baby gets the best start in their culinary journey. Read on to discover how to prepare this delicious and healthy Broccoli Khichdi that will surely become a favorite in your baby’s diet.

Jump To hide Health Benefits of Broccoli Broccoli Khichdi Recipe for Babies Ingredients To Temper Method Frequently Asked Questions Can I use frozen broccoli instead of fresh broccoli for this recipe? Is this recipe suitable for babies who are just starting solids? Can I add other vegetables to this broccoli khichdi? Broccoli Khichdi for Babies Ingredients Instructions Buy Healthy Nutritious Baby, Toddler food made by our own Doctor Mom !

Health Benefits of Broccoli

Broccoli is a superfood that offers numerous health benefits for kids, making it an excellent addition to their diet. Here are some of the key advantages:

Rich in Vitamins and Minerals: Broccoli is packed with essential nutrients, including vitamins C, K, and A, as well as folate, potassium, and iron. These vitamins support immune function, bone health, and overall growth and development.
High in Fiber: The high fiber content in broccoli aids in healthy digestion and prevents constipation, promoting a smooth and regular digestive process for kids.
Antioxidant Powerhouse: Broccoli contains antioxidants like lutein and zeaxanthin, which protect cells from damage and support eye health. The presence of sulforaphane also helps in fighting inflammation.
Supports Immune System: The vitamin C in broccoli boosts the immune system, helping kids fight off common illnesses and infections more effectively.
Promotes Bone Health: Vitamin K and calcium found in broccoli are crucial for developing strong bones and teeth, reducing the risk of fractures and dental issues.
Encourages Healthy Skin: The nutrients in broccoli, particularly vitamins A and C, contribute to healthy skin by supporting the production of collagen and protecting against sun damage.
Brain Development: Broccoli is rich in choline, a nutrient that supports brain development and cognitive function, helping kids with learning and memory.
Anti-Cancer Properties: The compounds in broccoli, such as sulforaphane and indole-3-carbinol, have been shown to have anti-cancer properties, providing long-term health benefits.
Supports Heart Health: The fiber, antioxidants, and vitamins in broccoli help maintain heart health by reducing cholesterol levels and supporting healthy blood pressure.
Hydration and Detoxification: Broccoli is high in water content, helping to keep kids hydrated, and its detoxifying properties help in eliminating toxins from the body.

Incorporating broccoli into your child’s diet through tasty and appealing recipes like Broccoli Khichdi can help ensure they receive these benefits, contributing to their overall health and well-being.

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Broccoli Khichdi Recipe for Babies

Ingredients

Rice: ½ cup
Moong Dal/Toor Dal: ½ cup
Onion: 1 medium-sized
Tomato: 1 medium-sized
Green Chili: 1
Garlic: 4 cloves
Broccoli Florets: 1 cup
Turmeric Powder: ⅛ tsp
Potato: 1 small
Coriander Leaves: a handful
Water: 3.5 cups
Salt: as required [optional]

To Temper

Ghee: 2 tbsp
Cumin Seeds: ½ tsp
Asafoetida: ⅛ tsp

Method

Wash the broccoli thoroughly under running water. Separate the florets.
Boil water in a saucepan with a pinch of salt and turmeric powder. Turn off the heat, add the broccoli florets, and let them sit for 5 minutes. Drain and set aside.
Chop the potato, onion, garlic, green chili, and tomato.
Rinse the rice and moong dal together, then soak them in water for 10 minutes. After soaking, drain the water.
In a pressure cooker, add the soaked rice and dal, chopped potato, ⅛ teaspoon of turmeric powder, required salt [can be added for babies above 1 year], and 4 cups of water. Close the lid and cook on medium flame for 3-4 whistles. Set aside.
Heat a thick-bottomed pan with ghee. Add cumin seeds and asafoetida, allowing them to crackle.
Add chopped green chilies and garlic, giving them a quick stir. Then, add onions and sauté until golden brown.
Once the onions become transparent, add the tomatoes. Cook until the tomatoes lose their raw smell and become mushy.
Meanwhile, pulse the broccoli florets in a food processor for 2-3 seconds until minced, but not smooth.
Add the minced broccoli to the pan with a little salt. Mix well and cook on low-medium flame for 5 minutes or until the broccoli is cooked. Turn off the heat.
Open the pressure cooker, and mix the broccoli-onion-tomato mixture with the cooked rice and dal. Stir gently until well incorporated.
Garnish with coriander leaves and add a drizzle of ghee if desired. Serve warm.

Broccoli Khichdi for Babies is not only a nutritious and delicious meal but also a great way to introduce a variety of vegetables into your little one’s diet. This wholesome dish is packed with essential nutrients that support your baby’s growth and development. With its easy-to-digest ingredients and delightful taste, it is sure to become a favorite in your household.

We hope you and your baby enjoy this Broccoli Khichdi as much as we do! Don’t forget to share your experience and any variations you tried in the comments below. If you found this recipe helpful, be sure to check out our other baby-friendly recipes for more nutritious meal ideas.

If you loved this recipe, please subscribe to our blog for more healthy and delicious recipes tailored for babies and toddlers. Follow us on social media for daily tips on baby nutrition and meal prep. Happy cooking!

Frequently Asked Questions

Can I use frozen broccoli instead of fresh broccoli for this recipe?

Yes, you can use frozen broccoli if fresh broccoli is not available. Simply thaw the frozen broccoli before following the same steps for blanching and mincing.

Is this recipe suitable for babies who are just starting solids?

Yes, Broccoli Khichdi is suitable for babies who are transitioning to solid foods, typically around 6-8 months old. Ensure that the consistency is appropriate for your baby’s stage by mashing or pureeing the khichdi if needed.

Can I add other vegetables to this broccoli khichdi?

Absolutely! You can add other baby-friendly vegetables like carrots, peas, or spinach to enhance the nutritional value. Just make sure to chop them finely and cook thoroughly.

Broccoli Khichdi for Babies

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Ingredients

1/2 cup Rice
1/2 cup Moong Dal/Toor Dal
1 medium Onion
1 Green chilli
4 cloves Garlic
1 cup Broccoli Florets
1/2 tbsp Turmeric Powder
1 small Potato
A handful Coriander leaves
3-5 cup water
As required salt
2 tbsp ghee
1/2 tsp cumin seeds asafoetida
1/2 tsp asafoetida

Instructions

Wash the broccoli thoroughly under running water. Separate the florets.
Boil water in a saucepan with a pinch of salt and turmeric powder. Turn off the heat, add the broccoli florets, and let them sit for 5 minutes. Drain and set aside.
Chop the potato, onion, garlic, green chili, and tomato.Rinse the rice and moong dal together, then soak them in water for 10 minutes. After soaking, drain the water.
In a pressure cooker, add the soaked rice and dal, chopped potato, ⅛ teaspoon of turmeric powder, required salt, and 4 cups of water. Close the lid and cook on medium flame for 3-4 whistles. Set aside.
Then, add onions and sauté until golden brown.Once the onions become transparent, add the tomatoes. Cook until the tomatoes lose their raw smell and become mushy.
Meanwhile, pulse the broccoli florets in a food processor for 2-3 seconds until minced, but not smooth.
Add the minced broccoli to the pan with a little salt. Mix well and cook on low-medium flame for 5 minutes or until the broccoli is cooked. Turn off the heat. Open the pressure cooker, and mix the broccoli-onion-tomato mixture with the cooked rice and dal.
Stir gently until well incorporated. Garnish with coriander leaves and add a drizzle of ghee if desired. Serve warm.