Buckwheat, Moong and Vegetable Khichdi
by Tarla Dalal
Added to 125 cookbooks
This recipe has been viewed 71645 times
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.
- Clean and wash the moong dal and buckwheat together. Drain and keep aside.
- Heat the oil in a pressure cooker, add the peppercorns, cloves and cumin seeds.
- Once the cumin seeds crackle, add the asafoetida, moong dal, buckwheat and mixed vegetables and sauté on a medium flame for 2 to 3 minutes.
- Add the turmeric powder, green chilli paste, salt and approx. 4 cups of water, mix well and pressure cook for 3 whistles.
- Serve hot with karela kadhi or low-fat curds
Nutrient values (Abbrv) per serving
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