Buckwheat Kichidi

 

 

 

Kichidi is slowly turning into one of our ultimate comfort foods these days. I love having this for dinner with some pickles and chips.  Recently I have been using different kinds of grains and my recent try was with buckwheat.  I have this a try after reading about its health benefits.  This was a hit at my house.  Here I have prepared this like a dry kichidi since we like this taste better than the regular one.  You can add an extra cup of water if you want a thinner consistency.

Buckwheat, which is also known as buckwheat groats or kasha are grain-like seeds and have various health benefits. It is known to reduce cholesterol and also helps in lowering the blood sugars and is a good source of protein. It has a chewy texture similar to that of cracked wheat.  This is available in most of the grocery stores or specialty stores or health stores.


Ingredients:
1. Buckwheat, 1 cup.
2. Moong dhal, 1/2 cup, washed and parboiled until it is cooked just enough and still has a bite.
3. Onion, medium size, diced.
4. Tomatoes, medium size, 2,chopped.
5. Green chilies, 2, slit into 2.
6. Ginger-garlic paste, 1/2 teaspoon.
7. Turmeric powder, a pinch.
8. Sambar powder or chili powder, 1/2 teaspoon.
9. Hing, a pinch.
10. Salt, as per taste.
11. Mustard seeds, 1/4 teaspoon.
12. Cumin seeds, 1/4 teaspoon.
13. Chopped vegetables like carrots, beans, green peas etc, 1 cup.

Preparation:
Roast the buckwheat, with a teaspoon of oil under low flame for 5 minutes and keep aside.  Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Add the diced onions and sauté for a few minutes until the onions are tender. Then add the chopped tomatoes, green chilies, ginger-garlic paste and sauté for a few minutes until everything is well blended. Add the turmeric powder, chili powder, and hing along with the salt,  chopped vegetables and the moong dhal and mix everything well.  Add 2-1/2 cups of water now, mix everything and let it come to a boil. Add the buckwheat and cook closed under low-to-medium flame until the buckwheat is cooked and the dish turns a little dry. Serve hot with pickle and pappads.