dal and cream of wheat porridge (kichadi)

This humble kichadi/porridge of sorts is one of my comfort foods. It is easy to make, is wholesome, and can be enhanced with flavors and veggies and even meat if desired.

I like to add ginger and garlic to simple foods not only to enhance flavor but to take advantage of the health benefits of ginger and garlic.

A hot bowl of this kichadi/porridge is a wonderful winter night meal.

In its plain and mild form, this was one of Ana's favorite foods as an infant when her digestive system was getting stable and she started relishing solids that are still mushy but have some discernible texture and flavor.

Ingredients
¼ cup split yellow moong dal
2 cups cream of wheat OR cream of rice
salt to taste
1 Tbsp ghee or canola oil
2 cups vegetable or chicken stock/broth
2-4 cups water (depending on how runny you would like the porridge)
¼ cup finely minced onions
2 Tbsp freshly grated ginger
1 garlic clove minced finely (optional)
favorite veggies - peas, carrots, cabbage, green beans

Preparation

1. heat the water in a pot and add the moong dal and allow it to cook partially
2. add the rest of the ingredients, adjust water, turn heat to low, cover and let it simmer till flavors meld and it acquires the gooey porridge consistency
3. stir on and off, adjust water to desired consistency