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Buckwheat khichdi


  • 3/4 cup buckwheat (kutto or kutti no daro) , washed and drained
  • 3/4 cup mixed sprouts (chana , moong and matki)
  • 1/2 cup yellow moong dal (split yellow gram) , washed and drained
  • 1 tsp oil
  • 2 cloves (laung / lavang)
  • 2 black peppercorns (kalimirch)
  • 1/2 tsp cumin seeds (jeera)
  • 1/4 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder (haldi)
  • salt to taste
  • For Serving
  • fresh curd


  • Heat the oil in a pressure cooker and add the cloves, peppercorns and cumin seeds.
  • When the cumin seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
  • Add the buckwheat and yellow moong dal and sauté on a slow flame for a few more seconds.
  • Add the mixed sprouts, turmeric powder, salt and 4 cups of water, mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid.
  • Serve immediately with fresh curds

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