Buckwheat Khichadi

884
@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

Marinated Taro Root

1309

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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