Wash the rice and black lentil separately under running water and soak for 10 minutes in drinking water.

Heat a pressure cooker and add ghee to it. Add cumin seeds. Once the seeds crackle, add minced garlic followed by grated carrot. Saute for a minute or so.

Now add the soaked rice and black lentil asafoetida and turmeric powder. Stir fry everything well for 1 to 2 minutes.

Lastly add 1 cup water and cover the pressure cooker with a lid. Cook the black lentil khichadi for 2 whistles and put off the flame.

Allow the pressure to release on its own.

Open the lid and allow the khichadi to cool a bit before making a rough puree of it using a hand blender.

You may mash the khichadi well with the back of a ladle instead of making puree if you feel your baby is ready to handle that consistency.

Add little ghee to the khichadi while serving.