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Moong and Buckwheat Khichdi


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Khichdi is light for the stomach, yet filling and nourishing. They often say soup is good for the soul, but I would say, "Khichdi is good for my soul". The aroma of this khichdi is irresistible, as it has been cooked with the aromatic spices. Buckwheat is commonly called as kutto or kutti no daro. This recipe is a variation of traditional khichdi in which rice is replaced with buckwheat due to its low glycemic index and high fibre content. Serve it with chilled Low Fat Curds, or Karela Kadhi, to make a satisfying meal.

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Serves 6.
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Ingredients

Method
  1. Clean and wash the moong dal and buckwheat together. Drain and keep aside.
  2. Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin seeds.
  3. When the cumin seeds crackle, add the asafoetida, followed by the moong dal and buckwheat and sauté for 2 to 3 minutes.
  4. Add the turmeric powder, salt and approx. 4 cups of water and pressure cook for 2 to 3 whistles.
  5. Serve hot with Karela Kadhi.
Nutrient values per serving
AmtEnergyProteinChoFatVit-AVit-CCalciumIronF.AcidFibre
49 gm165 kcal6.7 gm30.4 gm1.8 gm13.7 mcg0.0 mg31.9 mg5.9 mg17.7 mcg3.1 gm
2 reviews received for Moong and Buckwheat Khichdi
2 FAVOURABLE REVIEWS

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 Reviewed By
Eat to liveNovember 02, 2011

This recipe is very good, expecially if you are trying to avoid white rice. I did not add cloves and peppercorns. Turned out great..
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Reviewed November 02, 2011by Eat to live

This recipe is very good, expecially if you are trying to avoid white rice. I did not add cloves and peppercorns. Turned out great..

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Reviewed September 07, 2012by shreya_the foodie

This is the regular moong dal khichdhi with the innovation of buckwheat added to make it healthier for diabetics. If your health conscious, go for it.

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