Buckwheat Khichdi

For a Serving Size of Two:

Ingredients:

• 80 grams buckwheat groats (kuttu)
• 30 grams yellow moong dal (split yellow lentils)
• 50 grams finely chopped onion
• 50 grams diced carrots
• 30 grams diced potatoes
• 30 grams green peas
• 2 teaspoons finely chopped ginger
• 1 teaspoon cumin seeds
• 1 teaspoon green chilies, chopped
• 2 teaspoons ghee
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh coriander leaves for garnish

Procedure:

• Rinse and soak the buckwheat groats and yellow moong dal separately for 15-20 minutes.
• In a pressure cooker or deep pan, heat ghee and add cumin seeds. Once they splutter, add chopped onions, ginger, and green chilies. Sauté until the onions turn golden brown.
• Add carrots, potatoes, green peas, turmeric powder, and garam masala. Cook for 2-3 minutes until the vegetables begin to soften slightly.
• Drain the soaked buckwheat and dal, and add them to the pan along with salt. Stir everything together. Add about 500-600 ml of water, cover the pan, and cook for 15-20 minutes or 2 whistles in a pressure cooker, until everything is well-cooked.
• Once cooked, garnish with fresh coriander leaves and serve hot with yogurt or pickle.

Nutritional Benefits:

Nutritional Information:

• Calories: 600 kcal
• Protein: 20.9 g
• Carbohydrates: 100.2 g
• Fat: 14.4 g