Khichdi, is one food that you can easily cook at home anytime. You can enjoy khichdi anytime of the day and so it is often regarded as the comfort food by many. There are several variations of khichdi prepared across India and one such variation is Kuttu ki Khichdi or Buckwheat Khichdi, which is absolutely gluten-free. Those, who are allergic to gluten food can certainly try this North Indian recipe, which is cooked using buckwheat rice, potato, carrot, ghee, and a melange of spices.
2 cup buckwheat
sendha namak as required
2 teaspoon ghee
2 teaspoon sugar
2 chopped green chillies
2 tablespoon lemon juice
1 medium potato
4 tablespoon raw peanuts
1 inch chopped ginger
1 teaspoon cumin seeds
2 tablespoon chopped coriander leaves
1/2 small finely chopped carrot
To prepare this vrat recipe, put a non-stick pan on medium flame and heat ghee in it. When the oil is hot enough, add raw peanuts in it and roast them until they are crunchy and brown for a few minutes. Turn off the burner and let the peanuts cool at room temperature.
Wash the buckwheat rice in running water in a large bowl and keep aside. Now, put a kadhai on medium flame and heat oil in it. When the oil is hot enough, add cumin seeds in it and saute for a few seconds. Then, add green chillies and ginger in the kadhai, and saute for a few seconds. Now, add chopped potato along with carrot, and stir fry until crisp from the edges.
Next, add the roasted peanuts in the kadhai and toss with the stir-fried potato. Afterwards, add washed buckwheat rice in the kadhai and stir to mix all the ingredients. Cook for 2-3 minutes and then add salt, sugar, and water in the kadhai and lower the flame to cook the khichdi.
Cover with a lid and cook the rice until the water is completely absorbed. Once done, garnish with coriander leaves and lemon juice, and toss once again. Serve immediately.