Buckwheat Vegetable Khichdi Recipe
Eating whole grain and ancient grains is helping me keep fit and healthy. There was a time when I kept away from the grains not knowing it’s benefits. But once I learnt about the benefits of whole grains I started including it in my diet. Initially, I have been experimenting with the grain by making dishes out of it and ate it all by my own. Now, I started giving it to my family and kids too. Buckwheat is actually not a grain; it’s a grain like fruit seeds, a super food. Buckwheat may be one of the super foods you are not eating. Not only is it healthy, but tasty too. And it’s a great substitution for rice! Make every day khichdi, pulav or even other variety rice dishes with buckwheat. This vegetable khichdi using buckwheat is the simplest dish just like any other khichdi and the taste is amazing too.
Serve Buckwheat Vegetable Khichdi along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice for a light and healthy dinner.
If you like this recipe, you can try other Buckwheat recipes such as
120 M
30 M
150 M
3-4 Servings
Ingredients
- 1 cup Buckwheat Flour (Kuttu Ka Atta)
- 1/4 cup Yellow Moong Dal (Split)
- 2 Carrots (Gajjar) , finely chopped
- 8 Green beans (French Beans) , finely chopped
- 2 Potatoes (Aloo) , cut into cubes
- 1/4 cup Green peas (Matar)
- 2 teaspoon Ajwain (Carom seeds)
- 3 Green Chillies , slit
- 2 cloves Cloves (Laung) , 2 cloves
- 8 Whole Black Peppercorns
- Salt , to taste
- Water , as required
- 2 tablespoons Cooking oil
- 2 tablespoons Ghee For garnishing (optional)
- 1/2 Onion , sliced
- 4 to 5 cloves Garlic , sliced
How to make Buckwheat Vegetable Khichdi Recipe
To begin making the Buckwheat Vegetable Khichdi recipe, firstly rinse the buckwheat in water. Soak it for atleast 2 hours.
Soak the moong dal for about half an hour.
Next, in a pressure cooker add oil and ghee. Once oil and ghee turns hot add shahi jeera and wait till it turns golden brown.
Add slit green chilies, pepper corns and cloves, cook for 30 seconds.
Add chopped vegetables and cook on medium heat for about 5 minutes.
Drain buckwheat and moong dal from water and add it into the cooker. Saute for 2 to 3 minutes, stirring continuously.
Add 5 cups hot water into the cooker, along with salt to taste and mix well.
Cover the lid of pressure cooker and cook for 2 whistles.
Once pressure settles down, open the cooker lid and mix khichdi well.
In a tadka pan, heat 1 teaspoon ghee. Fry some sliced garlic and onion slices until golden brown. Pour it over the khichdi.
Serve Buckwheat Vegetable Khichdi along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice for a light and healthy dinner.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
