This buckwheat khichadi is a savoury porridge, akin 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.
2 cups water
2 small potatoes ( peeled and chopped )
3 tablespoons peanuts
3 tablespoons grated coconut
1/4 teaspoon turmeric powder
3 tablespoons fresh coriander leaves ( chopped )
3/4 teaspoon salt
1/2 teaspoon red chili powder
1 teaspoon cumin seeds
2 green chilies ( sliced in half )
10 curry leaves
1 inch piece peeled ginger ( chopped fine )
1 slice juice 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...
See the full directions on my site