Keerai or spinach is loaded with fiber, and it’s suitable for babies. I have introduced keerai/spinach to my baby at her ten months. Once she is adjusted with this moong dal khichadi, I offered this keerai Saddam. Try to feed small amount when you start and later you can increase the quantity. Please check my notes section for more information.
- Cooked Rice - 3 tbsp
- Spinach leaves - 1 cup tightly packed
- Homemade Ghee - ½ Tsp
- Garlic - 1 clove
- Turmeric powder - a generous pinch
- Salt - as needed (salt is not recommended for babies under one year of age)
- Water - ¼ cup
- Sterilize the bowls and spoons used for feeding your baby in a vessel with hot water for five minutes and keep it immersed in the same vessel until use.
- Pick the leaves alone from the keerai bunch and wash the collected keerai/spinach leaves well in running water. Transfer them to a small pressure cooker along with turmeric powder and garlic. Add ¼ cup of water and close the lid of the pressure cooker. Pressure cook it for three whistles in medium low flame.
- Open the cooker once the pressure released. Cool it down and transfer the pressure cooked contents to a blender. Blend everything to a smooth paste.
- Then add ghee and salt to the spinach puree. Mix it well with a spoon. Set this aside.
- Take mashed rice in a mixing bowl and add 2 to 3 tbsp of spinach puree to it. Mix the rice well with your hands and feed your baby warm.
- Cleaning the greens is important to get rid of the mud.
- Mula keerai or siru keerai is best for babies as those are readily available and less likely to cause an allergic reaction.
- Add one green chili for babies older than two years for spiciness.
- Make sure the rice is well cooked and mashed before mixing with the spinach puree.
- I use homemade ghee for my baby food.
- Generally, rice and spinach doesn’t cause any allergies, but check for symptoms and stop feeding your baby if you find any.
- Always check with your pediatrician before introducing any new food.