Buckwheat (Kuttu) Khichdi

Instructions

1. This recipe will make 3 servings
2. In a pan, roast peanuts until golden and crunchy, then cool and grind them into a coarse powder. (optional)
3. Then rinse the buckwheat a few times with water, then set it aside.
4. Heat some ghee or oil in a pan or pot. Add the cumin seeds and sauté them on low heat until they crackle.
5. Then, add the green chilli and ginger and sauté them for a few seconds.
6. Add the potato cubes (optional). Cook them for 2 to 3 minutes over medium heat, stirring often, until they become crisp around the edges.
7. It's better to chop the potatoes into smaller cubes for faster cooking.
8. Add the ground peanuts (optional) and sauté for about 30 seconds. After that, add the rinsed buckwheat and stir it in. Cook for 1 to 2 minutes over low to medium-low heat.
9. Pour in the water and edible rock salt. Stir everything well.
10. Cover the pan with a lid and simmer the buckwheat khichdi over low to medium-low heat. Cook until all the water is absorbed and the buckwheat is soft and well-cooked.
11. While it's simmering, check it a few times to ensure it doesn't run out of water. If the water looks low and the buckwheat is only half-cooked, add some more water as needed and gently stir. Then, cover and continue cooking the buckwheat.
12. Finally, add some chopped coriander leaves and give it a final stir.
13. Serve the buckwheat khichdi hot or warm, and if you like, you can drizzle some lemon juice on top. Enjoy your meal!