Buckwheat, Moong And Vegetable Khichdi Recipe

Cooking Directions

• STEP 1.Rinse and soak buckwheat and moong dal for 30 minutes.
• STEP 2.Heat ghee in a pressure cooker and add cumin seeds, ginger, and green chilies.
• STEP 3.Add chopped vegetables, soaked buckwheat, moong dal, turmeric powder, and salt.
• STEP 4.Add water and pressure cook for 3-4 whistles.
• STEP 5.Once the pressure is released, open the cooker and fluff the khichdi with a fork.
• STEP 6.Serve hot with yogurt or pickle.

Cooking Tips

• You can add any vegetables of your choice like carrots, peas, beans, etc.
• Adjust the quantity of water according to your desired consistency.
• You can also add spices like garam masala or coriander powder for extra flavor.

Storage and Serving

• Leftover khichdi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the khichdi in a microwave or on the stovetop before serving.
• Serve the khichdi hot with a dollop of ghee, yogurt, or pickle.