Buckwheat Khichadi

885
@thepeppercook

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.

4 people
1/2 cup buckwheat groats (whole kuttu)
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
pinch asafoetida
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

Nutritions

Calories
629

Sodium
3858mg
160% DV

Fat
57g
88% DV

Protein
19g
38% DV

Carbs
65g
22% DV

Fiber
20g
82% DV

Mezcal Negroni

2402

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV