Looking for a delicious and healthful plant-based snack to feed your vegan toddler? Creating your own vegetable moong dal khichdi is a real treat! These vegan Indian lentil and rice balls from The Vegucated Family Table cookbook are not only high in protein and essential B vitamins, but are seriously tasty and so fun to make.
After giving these a try, we highly recommend cooking up a double batch (at least!) and saving the extras for another day. You can easily eat the entire recipe in one go, especially if you have hungry little helpers.
What is khichdi? Loosely pronounced ‘kish-dee,’ this is a rural Indian porridge dish consisting of rice and lentils. In this particular recipe, the mixture is a little thicker and made into balls for ease of eating.
Comforting, warm, and absolutely addictive are just a few words to describe this traditional fare. If you’ve never heard of khichdi before, you must know that you’ve really been missing out! Take time to remedy this situation by making this satisfying snack asap.
Khichdi is a comfort food common throughout India and is a popular dish for babies and toddlers. It’s healthy and tasty and easy to eat when you’re sick or you just want something relatively simple.
Peas, carrots, potatoes, and other veggies can be added instead of, or in addition to, the tomato and onion. Khichdi can be served in a bowl as is or can be rolled into balls. Our son, Satya, loves eating this in any form, including balls, which is less messy for him to eat.”
— Christina and Pulin
Jump right into this recipe without fear. If you have family filing in and out of the kitchen, get them to help, too. These lentil and rice balls can be created in no time at all once you get a few things going.
While you sauté the veggies, have kiddies measure out the dried pulses and the rice. They can even rinse out the dry ingredients and add in the water once the vegetables are ready. Once everything is simmering, you can all play a game or (dare we say it) clean the kitchen together.
As soon as the mixture is cool, it can be put into the fridge for a few hours. The final part is the most fun. Form into little balls and eat immediately or warm up in any way that suits you. Don’t be shy about scooping it right from the pan into your mouth. No judgement here!
Your leftover khichdi lentil and rice balls can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
The khichdi can easily be reheated in the microwave for a minute or two or in the oven at 350 degrees F for 5-10 minutes. Keep in mind that the oven will dry out your rice balls more easily than using the microwave. Steaming them gently would also be an option.
Marisa Miller Wolfson, director of the award-winning documentary Vegucated, just released a new cookbook for vegan parents, vegan families, and vegan kids. The Vegucated Family Table cookbook is co-written by Marisa Miller Wolfson and Laura Delhauer, with guest recipes by many wonderful vegan parents.
Mother of two and activist since 2003, Marisa hopes to answer the question that forms in every plant-based parent’s mind, “What should I feed my vegan child?”
Laura Delhauer, theater maker and plant-based culinary artist, teamed up with Marisa to create over 125 family-friendly and familiar recipes. Each recipe is dedicated to have both taste and nutrition, focusing on ages 5 and up.
Along with the appealing recipes and full-color photographs, this cookbook also includes tips, Q&As, and advice from renowned pediatric plant-based expert Reed Mangels.
You can find out more about Marisa and Laura here. Let them know how much you loved this Khichdi recipe and show your support by purchasing their fantastic new book.
We want to thank our recipe testers Anne Sparks and Kathleen Walters for helping us perfect this recipe!
This vegan parenting recipe for the popular vegan Indian dish moong dal Khichdi was reprinted with permission from the The Vegucated Family Table cookbook by Marisa Miller Wolfson & Laura Delhauer (Ten Speed Press, August 2020). Photo credit: Erin Kunkel. Article written by Gina House and edited by Amanda Meth. Please note that this article contains affiliate links that help support our work at World of Vegan!