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Makhni Moong Dal Baby food (12 months plus) Recipe

Makhni Moong is an old Punjabi recipe. Sometimes, it is even called Punjabi Dal given one year or older babies

After the age of one year, the infants are being weaned off the breast milk or infant formula. We need to emphasize iron more than ever. Moong Dal and Spinach contain iron, vitamin C in tomatoes makes iron bio-available. Butter and coconut milk add saturated fats needed for growth. In Punjab, its butter and cream, here I have substituted coconut milk for heavy cream.

Compare wit Regular Makhni Dal Recipe

As usual, I have avoided salt. I have added a bit of cayenne pepper for flavor. Parents can add the salt and cayenne for their own portions.

This is a general recipe for Makhni skinless split beans. You can substitute Moong beans, with Toor Dal, or Chana Dal.

Ingredients

Basic Dal

1. Water: 2 ½ Cups
2. Skinless split Moong beans: 1 Cup
3. Turmeric powder: 1/8 teaspoon
4. Ground Lal Mirch (Cayenne): 1/8 teaspoon
5. Ghee: 1 teaspoon

6. Chopped spinach: ½ Cup

Makhni Paste

1. Ghee: 2 Tablespoon
2. Chopped Onions: 1 Cups
3. Minced Garlic: 1 Tablespoon
4. Finely Chopped ginger: 1 Inch
5. Dahi (Yogurt): ¼ Cup
6. Finely Chopped Tomatoes: ½ Cup.

Make sure to remove seeds.

7. Butter: ¼ cup

8. Fresh coconut milk: ¾ Cup

Method

Basic Dal

1. Rinse beans. Select a heavy stock pot. Bring the water to a boil. Add all ingredients except spinach. Bring to a boil again. Add about a teaspoon of Ghee. Let it simmer on medium heat for 10 minutes.

2. Add spinach. Let it come to a boil. Turn down heat. Let it simmer for 10 minutes.

Makhni Paste

1. Grind onion, garlic, ginger with a tablespoon of water in electric blender.

2. Heat ghee in a sauté pan. Add garlic /ginger /onion paste. Sauté till moisture is gone.

3. Add Dahi. Continue sautéing till Dahi is almost consumed.

4. Add tomatoes. Sauté about 3 minutes.

5. Add butter and coconut milk. Cook for five minutes.

Final Assembly

Transfer Makhni paste to the Dal. Stir and simmer 3 minutes.

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