This buckwheat khichadi is a savoury porridge, akin a pulao, made with the gluten-free groats of buckwheat, and is delicious. Flavoured with chilies, cumin, potatoes, peanuts, coconut as well as other spices, it’s a one-dish wonder for lunch or dinner when served with fresh yoghurt.
- ½ cup buckwheat groats (whole kuttu) Buy my favourite buckwheat now from Amazon.in
- 2 cups water
- 2 small potatoes, peeled and chopped
- 3 tablespoons peanuts
- 3 tablespoons grated coconut
- ¼ teaspoon turmeric
- 3 tablespoons fresh coriander leaves, chopped
- ¾ teaspoon salt
- ½ teaspoon red chili, ground
- 1 teaspoon cumin seeds
- asafoetida, a pinch Buy asafoetida now from Amazon.in
- 2 green chilies, sliced in half
- 10 curry leaves
- 1-inch piece peeled ginger, chopped fine
- juice of 1 sliced lime
- 1 tablespoon sugar
- 2 tablespoons ghee
- Soak buckwheat within water for 4 hours or overnight.
- Boil uncovered for 15 minutes until tender.
- Boil 2 small potatoes until soft, about 15 minutes, peel, and dice.
- Dry roast peanuts in a frying pan until lightly browned. Grind or pound into a coarse powder.
- In a large bowl, combine buckwheat, coconut, turmeric, peanuts, chopped coriander, salt, and ground red chili. Use your hands to mix everything evenly.
- Heat ghee in a wok or large frying pan on medium heat. Add cumin, asafetida, sliced green chilies and curry leaves to the hot ghee. Fry for a minute until cumin changes colour.
- Add ginger and fry for another minute.
- Add buckwheat mixture to the wok, and fry until well combined, about 3 minutes.
- Turn of the heat, combine lime juice and sugar, mix into buckwheat. Serve hot with plain yogurt.
Critical Ingredients: The cumin in the recipe can be replaced by mustard seeds. If you don’t have asafoetida, leave it out, no one will know. Curry leaves add a lot of flavors, but don’t have them and don’t want to buy them – just skip using them. Peanuts will add crunch – I wouldn’t substitute another nut. If you don’t have fresh coconut, you can use unsweetened desiccated coconut by soaking it in a bit of milk to soften it. If you only have sweetened desiccated coconut, use just one tablespoon and skip the sugar at the end. No coriander leaves? Leave them out.