Buckwheat Khichdi ( Faraal Recipe)

by Tarla Dalal

Added to 14 cookbooks
This recipe has been viewed 6349 times

A look at this recipe and you know that fasts do not mean staying hungry! team this khichdi with peanut kadhi to make a satiating meal.

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Soaking time: 2 hours
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

1 cup buckwheat (kutto or kutti no daro)
1/2 cup sour curds (khatta dahi)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup potatoes , peeled and
cut into 12 mm. ( 1/2“) cubes
1 tbsp ginger-green chilli paste
2 tbsp coarsely powdered peanuts
1 tsp sugar
1/2 tsp lemon juice
rock salt (sendha namak) to taste

For The Garnish
1 tbsp chopped coriander (dhania)
1 tsp toasted sesame seeds (til)

For Serving
peanut kadhi

Method

Clean, wash and soak the buckwheat in enough water for 2 hours. Drain and keep aside.
Combine the curds with 1½ cups of water in a bowl and mix well. Keep aside.
Heat the oil in a deep non-stick pan and add cumin seeds.
When the seeds crackle, add the potatoes, mix well and cook on a medium flame till the potatoes are half-cooked.
Add the ginger-green chilli paste, powdered peanuts and cook, while stirring continuously, till the peanut powder turns light brown in colour and starts leaving a pleasant aroma.
Add the curds mixture, rock salt and buckwheat and mix well.
Cook on slow flame for approx. 10 to 12 minutes or till the buckwheat is cooked and the water gets evaporated, while stirring occasionally in between.
Garnish with coriander and sesame seeds and serve hot with peanut kadhi.

RECIPE SOURCE : Faraal Recipes