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Moong and Buckwheat Khichdi

  • 6servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
MineralsNatrium, Fluorine, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup yellow moong dal (split yellow gram)

  2. 1 1/2 cups buckwheat (kutto or kutti no daro)

  3. 2 black peppercorns (kalimirch)

  4. 1 to 2 cloves (laung / lavang)

  5. 1/2 tsp cumin seeds (jeera)

  6. 1/4 tsp asafoetida (hing)

  7. 1/4 tsp turmeric powder (haldi)

  8. 1 tsp oil

  9. salt to taste

Instructions Jump to Ingredients ↑

  1. Clean and wash the moong dal and buckwheat together. Drain and keep aside.

  2. Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin seeds.

  3. When the cumin seeds crackle, add the asafoetida, followed by the moong dal and buckwheat and sauté for 2 to 3 minutes.

  4. Add the turmeric powder, salt and approx.

  5. cups of water and pressure cook for 2 to 3 whistles.

  6. Serve hot with Karela Kadhi.

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