By Nmami Agarwal
Khichidi is the most ‘easy to cook food’ of the menu in your kitchen. It’s easily digestible and great in nutrition. You can also experiment with new variants when preparing it. Buckwheat (kuttu) khichidi is one such, which is a healthy and easy option if you are fasting this Navratri.
The delicacy takes not much time in preparation and cooking, and fulfils the nutritional requirement of your body. Those who are allergic to gluten can try this out as the buckwheat is gluten free.
So, let’s find out about Buckwheat (kuttu) khichidi.
Buckwheat:It is a good nutritional substitute of wheat, loaded with fiber, protein, antioxidants and aromatic compounds. It can also help in shooting out many ailments. It holds merits for aid in digestion and helps with constipation, prevent heart disease, manage diabetes, boost the immune system, reduce gallstones, improve bone health, prevents asthma and anaemia.
Potato:It is the most common occupant in your vegetable bucket. It is rich in Vitamin C, B6, fiber, and iron and potassium. In-fact its potassium content is more than that in Bananas. And its gluten free too. It is known for lowering the total cholesterol level from your blood and thereby reducing the risk of heart diseases. It also improves your digestive system.
Peanuts (moongfali): They are similar in taste and nutritional package, to that of walnuts and almonds. They are an excellent source of manganese and rich in Vitamin C, folate, fiber and phosphorous. It manages weight, stabilise blood sugar levels and increases metabolic rate of your body. It’s one of the easiest ingredients when counting them in snacks.
- Buckwheat- 20g
- sendha namak as required
- Ghee- 1 tspn
- Green chillies- 1chopped
- Lemon juice- 1 tspn
- Potato- 20g
- Raw peanuts- 3
- Chopped ginger- 5g
- Cumin seeds- 1 tspn
- Chopped coriander leaves- 10g
- Finely chopped carrot- 10g
Calories: 187 kcal
- Heat ghee in a non-stick pan and roast peanuts in it for few minutes until they are crunchy and brown in appearance.
- Let the peanuts cool at room temperature.
- In a large bowl wash the buckwheat rice and keep it aside.
- Place a kadhai over medium flame and heat oil in it, add cumin seeds, sauté them for few seconds with further addition of green chillies and ginger.
- Add chopped potato along with carrot to the kadhai and stir fry until it gets crisp from the edges.
- Now add roasted peanuts, stir and toss, and then buckwheat rice. Toss and stir to mix everything well.
- Cook for 2-3 minutes with addition of salt, and water. Lower the flame to cook the khichdi.
- Cover it with a lid and cook.
- Once done, garnish with coriander leaves and lemon juice, and mix them nicely. Tastes best when served hot.
Over to you:
This khichidi tastes best when served with cucumber raita. It’s easy to make and healthy in its built up, forms the perfect meal option when you are enjoying the festival with religious spirit of fasting.
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