Healthy Buckwheat Khichdi Recipe

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Directions

• Clean, wash and soak the buckwheat in enough water for 2 hours and drain and keep it aside.
• In a bowl pour 1½ cup of water and curd and whisk it well and keep it aside.
• Heat oil in a deep non-stick pan and add cumin seeds and when the seeds crackle, add the potatoes, mix it well and cover with the lid and cook on a medium flame for 2 to 3 minutes or till the potatoes are half cooked and stir occasionally on a low flame.
• Add ginger-green chili paste, buckwheat, curd-water mixture, and rock salt, mix it well and cover with a lid and cook on a low flame for 5 to 6 minutes and stir occasionally.
• Add peanuts and lemon juice, mix it well and cook on a medium flame for 1 minute.
• Garnish with coriander and sesame seeds and serve it hot.

Buckwheat is a very good source of iron and magnesium, calcium, and dietary fiber.

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