Kuttu ki Khichdi | Buckwheat Khichdi

4.91 from 11 votes

Buckwheat Khichdi is easy to prepare khichdi with buckwheat groats (kuttu), potatoes and peanuts for Navratri fasting. Wholesome super food.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 417kcal

2 tablespoon peanuts - raw
1 tablespoon Ghee or 1 tablespoon peanut oil
½ teaspoon cumin seeds
1 green chili - chopped or 1 teaspoon chopped
½ inch ginger - finely chopped
2 potatoes medium-sized, chopped in small cubes
1 cup buckwheat groats (kuttu)
2 cups water or add as needed
1 teaspoon raw sugar or regular sugar, add as required
rock salt - edible and food grade, add as required, (sendha namak or upwas ka namak)
1 to 2 tablespoons chopped coriander leaves
lemon juice as required, optional

Roast peanuts in a frying pan or tawa 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.

Heat ghee or oil in a pan or pot. Add the cumin and on low heat saute till they crackle.
Then add the green chili and ginger and saute for a few seconds.
Add the potato cubes. Saute for 2 to 3 minutes on medium heat stirring often till the potatoes become crisp from the edges. 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 minutes on low to medium-low heat.
Add the water, sugar and edible rock salt. Stir and mix very well.
Cover the pan with its lid and simmer the buckwheat khichdi on a low to medium-low heat.
Cook till all the water is absorbed and the buckwheat has softened and cooked well. While the buckwheat khichdi is simmering do check a few times to see if the water has not dried.
If the water looks less and the buckwheat groats are half cooked then add some water as needed and gently stir. Cover and continue to cook the buckwheat.
Add coriander leaves and give a final stir.
Serve buckwheat khichdi hot or warm drizzled with lemon juice if you like.

This recipe can be scaled as per your requirements.
Use buckwheat groats that are within their shelf period and have not become rancid.