Buckwheat Moong And Vegetable Khichdi Recipe

Ingredients

• 1 1/2 cups buckwheat (kuttu or kutti no daro)
• 1/2 cup yellow moong dal (split yellow gram)
• 1 cup chopped mixed vegetables
• 1 tsp oil
• 2 black peppercorns (kalimirch)
• 1 to 2 clove (laung / lavang)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp haldi powder (turmeric powder)
• 2 tsp green chilli paste
• salt (namak) to taste
• Karela (Bitter Gourd) kadhi /

Steps

1. To make buckwheat moong and vegetable khichdi, clean and wash the buckwheat. Drain and keep aside.
2. Clean and wash the moong dal. Drain and keep aside.
3. Heat the oil in a pressure cooker, add the peppercorns, cloves and cumin seeds.
4. Once the cumin seeds crackle, add the asafoetida, moong dal, buckwheat and mixed vegetables and sauté on a medium flame for 2 to 3 minutes.
5. Add the turmeric powder, green chilli paste, salt and approx. 4 cups of water, mix well and pressure cook for 3 whistles.
6. Serve the buckwheat moong and vegetable khichdi hot with karela kadhi or low-fat curds