Weaning Diaries: Courgette and Dal (Lentils)

In India, the dish dudhi  (bottle gourd)with dal is very common, and even though you do get dudhi here it isnt commonly available in regular supermarkets. However, Asian grocery stores stock dudhi and it is used in many dishes to 'bulk up' a dish. It is high in water content and vitamin C. I have found that the courgette is similar in taste, easily available and babies tend to love them! They steam quickly and you can just mash up with a fork.
As for the red dal, they are a high source of iron and contain beta carotene and vitamin A which strengthens your baby's immune system. Lets face it, during the winter months, we need our children's defences up! The fiber in the dal helps maintain a healthy bowel and the phytonutrients have anti cancer properties. I cant praise dal enough! In soups, purees and of course in kichdi...

For 2 portions I used:

4 tablespoons masoor (red lentils) dal
1/2 a courgette
pinch of tumeric powder
1 mug of water

1. Wash and soak the dal for an hour. They will increase in size and this helps reduce gas and cooking time.
2. Drain the water
3. Add 1 mug of fresh water, pinch of tumeric powder and cook on the stove on low flame with a lid for 50 mins.
4. Peel and chop the courgette and steam for 10 mins or until the courgette can be mashed with a fork.
5. Once the dal is cooked, add the mashed courgette or blend both together.
6. Serve to baby with overcooked rice.