rock salt (edible and food grade) as required(sendha namak or upwas ka namak)
1tablespoonchopped coriander leaves
lemon juice or as required- optional
Instructions
preparation for kuttu ki khichdi
Roast peanuts in a frying pan or tava till they become crunchy and golden. Let them cool.
Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. Keep the powdered peanuts aside.
Pick and then rinse the buckwheat a few times in water and keep aside.
making kuttu ki khichdi
Heat ghee or oil in a pan or pot. Add the cumin and saute till they crackle.
Then add the green chili and ginger and saute for a few seconds.
Add the potato cubes and saute for 2 to 3 minutes till the potatoes become crisp from the edges. Stir often. Its better to chop the potatoes in smaller cubes, so that they cook faster.
Add the ground peanuts and saute for half a minute. Later add the rinsed buckwheat. Stir well and saute for 1 to 2 mins.
Add the water, sugar, salt.
Stir and cover the pan and allow the buckwheat to simmer on a low flame.
Cook till all the water is absorbed and the buckwheat has cooked well.
Add coriander leaves and give a final stir.
Serve buckwheat khichdi hot or warm drizzled with lemon juice.