The challenge in cooking for the New Mom (specially the Indian Mom with a taste for spices and chillies) is making food that is not only appropriately healthy and nutritious, helps in lactation and /or in healing the exhausted body, but is delicious and tempts the appetite too.
Its surprising however how much flavour a little ghee and fresh ground pepper can add to even unlikely vegetables such as the various gourds, never a favourite in my family in the best of times.
The first 40 days following delivery being critical to the wellbeing of the new mom, the food has to be appetising and well balanced to give the overall health benefits and to lead the body back to good health.
This is the first of the set of easy recipes I am writing from the food I actually make for my daughter now that she has delivered her second baby, a few days ago. I will be making Khichidi for the New mom, most days for dinner, using of course different vegetables and some changes in flavours to keep it interesting at each meal.
My post on cooking for the new mom, elsewhere on this blog, gives an outline of the diet and a broad list of what foods are good or not to be served post delivery. These are of course, from my experience and based on traditions that I have learnt from my Tamil Brahmin background, interspersed with North Indian food and with Western food to suit the tastes of my daughters. The recipes are largely Indian, but you will shortly find recipes for hummus of chickpeas, and home made pita bread on the menu for one of these 40 days post delivery.
This recipe of Khichidi for the New mom is however very Indian and traditional. It is nutritious and if made without adding chillies or spices, is just right for her. The addition of garlic, mustard and cumin seeds, pepper and plenty of ghee (clarified butter) to well cooked rice and easily digestible moong dhal lentils makes for a balanced meal or pathiya samayal as it is called in Tamil.
As I have been making khichidi for my daughter almost every evening for dinner, I have been adding different suitable vegetables each evening. Carrots (peeled and diced small), methi (fenugreek leaves)- washed, drained and minced, spinach leaves, or a plain gourd such as snake gourd or chow chow (marrow gourd) would be best. I have added a little tomato occasionally, after the 4th day from delivery.
The important thing in this recipe is to add plenty of water so that the khichidi is quite fluid, be liberal with the ghee and flavour with powdered pepper and cumin. Serve with roasted or microwaved pappad.