Broccoli Khichdi

Khichdi was one of my favourite meals as a child, I remember feeling comforted eating a bowl of my mum’s khichdi on a cold and rainy day in the UK. In Indian culture it is often regarded as a baby’s first solid food.

Khichdi pronounced khichri originates from India and is almost like a savoury porridge. It is a very wholesome meal as it contains rice and a dal lentil. The mix I use is rice with split moong daal. You can find the ready mixed khichdi in Asian or Indian grocery shops. Alternatively you could buy the rice and lentils separate and mix them together yourself.

I have modernised my mums traditional recipe by adding broccoli which is currently Arya’s favourite vegetable. You could try adding in another vegetable or a combination of veggies. This dish is very quick to prepare and cook. See below for a pic of the ingredients you will need…so simple!

The below quantities will make enough for two toddler portions or one adult portion.

Yield: 2

Prep Time: 2 mins

Cook Time: 25 mins


  • 80g dried khichdi mix
  • 500ml hot water
  • 1/2 tsp salt
  • 1/4 tsp haldi (turmeric) powder
  • 1/8 tsp red chilli powder
  • 1 large garlic clove grated or crushed
  • 60g fresh chopped broccoli spears, large hard stalky parts removed
  • knob of butter (optional)
  • 1-2 tbsp plain yogurt (optional)


  1. Rinse the khichdi a few times in warm water using a sieve.
  2. In a small sized pan add all of the ingredients except the butter and yogurt if you are using.
  3. Heat on a medium heat and bring to a boil, then lower the heat and simmer for approximately 25 minutes and stir occasionally. If the pan is running low on water you can top it up. The khichdi should be soft and the consistency should be like that of a risotto.
  4. Once cooked you can mash it further using the back of a spoon or fork this will help break up the broccoli into smaller pieces.
  5. Serve immediately with yogurt and or butter if using. Mix well allowing the butter to melt into the khichdi before serving.


Using a spoon or a fork to mash the khichdi is usually enough to get it to the right consistency and texture but you can use a handheld blender to make it smoother if your bambino prefers.

Best served straight away but you can store in an airtight container in the fridge for 24 hours and then reheat.

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