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    Wom Editorial
    Mashed pumpkin, carrot khichdi
    2876 engaged
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    Wom Contributor
    Recipes
    Category Baby Food, Main Course
    Preparation Time 15 Min
    Cooking Time 15-20 Min
    Serves 2
    Age 7+ Months
    02 March 2016

    Mashed pumpkin, carrot khichdi

    1 min read
    2876 engaged
    This khichdi provides the benefits of the antioxidant beta-carotene, which is amply packed with both the orange colored vegetables like carrot and pumpkin. Besides, it provides the goodness and comfort of a moong dal khichdi to the babies. These veggies also add an orange tinge to the recipe, making it more colorful and attractive.

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    Ingredients

    • 2/3 cup Rice
    • 1/3 cup Moong Dal(split green gram)
    • 1 cup carrots and pumpkin, chopped
    • 3¼ cups Water
    • 1 tablespoons Ghee
    • 5-6 Curry Leaves
    • 1/4 teaspoon Cumin Seeds
    • 1/4 teaspoon Turmeric Powder
    • 2 tablespoons Coriander Leaves(chopped)
    • Salt to taste

    Nutritional Info

    Serving Size: 1 serving

    Calories 221 Total Fat 13.0 g
    Saturated Fat 1.4 g Polyunsaturated Fat 1.0 g
    Monounsaturated Fat 7.7 g Cholesterol 0.0 mg
    Sodium 121.6 mg Potassium 356.0 mg
    Total Carbohydrate 29.8 g Dietary Fiber 4.8 g
    Sugars 0.1 g Protein 7.8 g
    Vitamin A 4.5 % Vitamin B12 0.1 %
    Vitamin B6 9.8 % Vitamin C 11.7 %
    Vitamin D 0.3 % Vitamin E 8.9 %
    Calcium 5.2 % Copper 8.7 %
    Folate 26.2 % Iron 19.6 %
    Magnesium 7.1 % Manganese 19.4 %
    Niacin 5.7 % Pantothenic Acid 4.0 %
    Phosphorus 11.3 % Riboflavin 3.3 %
    Selenium 2.9 % Thiamin 7.9 %
    Zinc 6.8 %


    *Percent Daily Values are based on a 2,000 calorie diet.
    Your daily values may be higher or lower depending on your calorie needs.

    Method

    • 1 Wash and soak rice and moong dal separately in water for 30 minutes. Drain and keep aside.
    • 2 Finely chop carrots and pumpkin.
    • 3 Heat ghee in a pressure cooker over medium flame. When ghee is hot, add cumin seeds and curry leaves. Sauté for 30-40 seconds.
    • 4 Add carrots and pumpkin and sauté for 2 minutes.
    • 5 Add soaked rice, moong dal, turmeric powder and salt. Mix well and sauté for 2-3 minutes.
    • 6 Add water and cover the pressure cooker with the lid. Let it cook for 10-15 minutes for two whistles.
    • 7 Turn off the flame. Once the pressure is off, open/remove the lid and garnish it with coriander leaves.

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