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baby dhal

Remember how I said I am making vegetarian Indian food? Well, I figured there’s no reason Charlie has to miss out on the fun. Can you believe she loved it from first bite? I figured we’d have to go with the 8 tries until success, like the general wisdom suggests. Here’s a recipe from my favorite baby food cookbook. As with most baby food recipes, I always double it.

baby dhal

3 c. low-sodium vegetable stock

1/2 c. dried red lentils, rinsed

1 tsp. ground coriander

1/2 tsp. ground turmeric

2 small potatoes, peeled and diced

2 carrots, peeled and diced

1 c. cauliflower florets

In a medium saucepan, combine stock, lentils, and spices. Bring to a boil, then simmer covered for 15 minutes. Stir in remaining ingredients; cover and simmer until vegetables and lentils are very tender, about 15 minutes. Let cool.

Transfer to blender and puree on high speed until smooth.

Update (1-28-12): As Charlotte gets older (17 mon.), I still make this for her and Vivi too, but I add ground ginger to spice it up, and I only puree half of it in a food processor to keep it chunky.