Buckwheat Vegetable Khichdi Recipe
Buckwheat Vegetable Khichdi is a wholesome, nutritious, and comforting Indian dish made with buckwheat flour, moong dal (yellow split lentils), and a variety of vegetables. This gluten-free, vegetarian dish is perfect for a light lunch or dinner, especially during fasting days or when you are looking for something healthy and easy to digest. The unique combination of spices and vegetables makes this khichdi delicious and nourishing. Serve it with raita or a tangy chutney for a complete and balanced meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Buckwheat Flour (Kuttu Ka Atta) | 1 cup |
| Yellow Moong Dal (Split) | 1/4 cup |
| Carrots (Gajjar), finely chopped | 2 |
| Green Beans (French Beans), finely chopped | 8 |
| Potatoes (Aloo), cubed | 2 |
| Green Peas (Matar) | 1/4 cup |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Green Chillies, slit | 3 |
| Cloves (Laung) | 2 cloves |
| Whole Black Peppercorns | 8 |
| Salt | To taste |
| Water | As required |
| Sunflower Oil | 2 tablespoons |
| Ghee | 2 tablespoons |
| Onion, sliced | 1/2 |
| Garlic, sliced | 4-5 cloves |
Preparation Time:
120 minutes
Cooking Time:
30 minutes
Total Time:
150 minutes
Servings:
4
Cuisine:
Indian
Course:
Lunch
Diet:
Vegetarian, Gluten-Free
Instructions:
-
Soak the Ingredients:
Begin by rinsing the buckwheat flour under cold running water. Soak the buckwheat for at least 2 hours to soften it. Similarly, soak the yellow moong dal in water for 30 minutes. -
Prepare the Vegetables:
While the buckwheat and moong dal are soaking, prepare the vegetables. Finely chop the carrots, green beans, and onions. Cube the potatoes and set them aside. -
Tempering the Spices:
In a pressure cooker, heat the sunflower oil and ghee together over medium heat. Once the oil and ghee are hot, add ajwain (carom seeds) and allow them to sizzle until they turn golden brown.
Next, add the slit green chillies, cloves, and whole black peppercorns. Let the spices cook for about 30 seconds to release their aroma. -
Cook the Vegetables:
Add the chopped vegetables—carrots, green beans, potatoes, and peas—into the pressure cooker. Cook the vegetables on medium heat for about 5 minutes, stirring occasionally to ensure they cook evenly. -
Combine Buckwheat and Moong Dal:
Drain the soaked buckwheat and moong dal. Add them to the pressure cooker with the vegetables. Stir the mixture well, and sauté for another 2 to 3 minutes to combine the flavors. -
Add Water and Cook:
Pour in 5 cups of hot water into the cooker. Add salt to taste and stir the mixture thoroughly. Close the lid of the pressure cooker and cook for 2 whistles. Once the pressure settles down, carefully open the cooker lid and check the consistency of the khichdi. Stir well to make sure everything is well incorporated. -
Prepare the Tadka (Tempering):
In a small pan (tadka pan), heat 1 teaspoon of ghee. Add the sliced garlic and onion slices, and fry them until they turn golden brown and crisp. Pour this tempering over the cooked khichdi for an added burst of flavor. -
Serve:
Your Buckwheat Vegetable Khichdi is now ready to serve! Pair it with your favorite raita such as Tomato Onion Cucumber Raita, Tadka Raita, or any other raita of your choice for a delicious, light, and healthy dinner.
Tips:
- You can add any other vegetables you like, such as beans, peas, or spinach, to customize the khichdi to your taste.
- If you prefer a spicier version, you can add more green chilies or include some ginger while tempering the spices.
- This dish can be served as a light meal on fasting days or as a wholesome dinner option during busy evenings.
Nutrition (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~6g |
| Carbohydrates | ~35g |
| Fiber | ~6g |
| Fat | ~8g |
| Sodium | ~350mg |
(Note: Nutritional values are approximate and may vary based on specific ingredient brands and quantities used.)
Buckwheat Vegetable Khichdi is not only a nutritious meal, but it’s also incredibly easy to make, perfect for busy weekdays or a comforting weekend lunch. With the goodness of vegetables and the earthiness of buckwheat, this dish is both satisfying and healthy!
