Masoor Dal Puree: A Smooth and Protein-Rich Lentil Delight for Babies

1.Rinse the red lentils under cold water until the water runs clear to remove any impurities.

2.In a large pot, combine the rinsed lentils and 3 cups of water. Bring to a boil over medium heat.

3.Once boiling, reduce the heat to low and simmer for about 15-20 minutes, or until the lentils are soft and fully cooked.

4.In a separate pan, heat the ghee or unsalted butter over medium heat. Add the finely chopped onion and sauté until golden brown.

5.Add the ginger-garlic paste and chopped tomato to the pan. Cook for another 3-4 minutes until the tomatoes are soft.

6.Stir in the turmeric powder and cumin powder, cooking for an additional minute to release the spices' flavors.

7.Once the lentils are cooked, add the sautéed onion and tomato mixture to the pot with the lentils. Stir well to combine.

8.Using an immersion blender, blend the mixture until smooth and creamy. If you prefer a thinner consistency, add a little more water and blend again.

9.Taste the puree and add salt if desired, keeping in mind that for babies, it's best to limit salt intake.

10.Serve warm, garnished with fresh coriander leaves if using.