Buckwheat Sprouts Khichdi Recipe

Ingredients

• 3/4 cup buckwheat (kuttu or kutti no daro), washed and drained
• 3/4 cup mixed sprouts
• 1/2 cup yellow moong dal (split yellow gram), washed and drained
• 1 tsp oil
• 2 clove (laung / lavang)
• 2 black peppercorns (kalimirch)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp finely chopped green chillies
• 1/2 tsp red chilli powder
• salt (namak) to taste
• fresh dahi (curd)

Steps

1. To make buckwheat sprouts khichdi, heat the oil in a pressure cooker and add the cloves, peppercorns and cumin seeds.
2. When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
3. Add the buckwheat and yellow moong dal and sauté on a slow flame for a few more seconds.
4. Add the mixed sprouts, turmeric powder, green chillies, chilli powder, salt and 4 cups of water, mix well and pressure cook for 3 whistles.
5. Allow the steam to escape before opening the lid.
6. Serve the buckwheat sprouts khichdi immediately with fresh curds.