Rice Pongal is a healthy and filling breakfast for babies who are more than one year old. Here I have added a few peppercorns for flavour as babies have to start getting used to peppers in small quantities. But these peppercorns along with curry leaves and cumin seeds (also added) have to be removed while feeding your baby.


1/2 cup rice
1 tbsp moong dal
5 black peppercorns
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp salt (or to taste)
2 tsp ghee
4 curry leaves
2 1/2 cups water


Wash and soak the rice and moong dal in water for at least half an hour.
Heat ghee in a pressure cooker, add black pepper corns, cumin seeds and saute for a few seconds.
Nest add curry leaves, turmeric powder and salt and mix well.
Drain the water and add the rice and moong dal to the pressure cooker and stir for a few seconds.
Add water and close the lid of the cooker.
Pressure cook for 3 to 4 whistles and switch off the gas.
Allow the steam to escape and open the lid.
Transfer the pongal to a bowl and wait till it cools down a bit.
Serve warm.


If you are feeding a baby who is less than a year old, you can omit the peppercorns, cumin seeds and curry leaves and make the pongal following the same recipe.