Kuttu ki Khichdi, also known as Buckwheat Khichdi, is a savory and nutritious dish made from buckwheat groats, vegetables, and a blend of aromatic spices. Often consumed during fasting periods in India, this gluten-free dish is a delicious and wholesome option for anyone looking for a healthy, satisfying meal. The combination of buckwheat, vegetables, and spices creates a symphony of flavors that dance on your taste buds, leaving you craving for more.
Rinse the buckwheat groats thoroughly under running water to remove any debris or dust. Soak them in water for 30 minutes. This helps soften the groats, allowing them to cook evenly.
While the buckwheat is soaking, prepare the vegetables. Finely chop the green chilies and tomato. Dice the potato into small, evenly-sized cubes.
Assemble all the ingredients and keep them close to the cooking area, ensuring a smooth and efficient cooking process.
Cooking Steps
Heat the ghee or oil in a large, heavy-bottomed pan over medium heat. Add the cumin seeds and black peppercorns, frying them for 30 seconds or until fragrant.
Add the chopped green chilies to the pan, sautéing them for 3-4 minutes
Stir in the chopped tomatoes and cook for another 3-4 minutes, until they soften and release their juices.
Add the diced potatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Drain the soaked buckwheat groats and add them to the pan. Mix well to combine with the vegetables and spices.
Pour in the water, salt and red chili powder (if using). Stir gently to incorporate all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the Khichdi simmer for 20-25 minutes, or until the buckwheat groats are tender and have absorbed the water.
Once cooked, remove the pan from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld and the texture to become creamy.
Garnish with fresh coriander leaves and serve hot with yogurt or a side salad.