Sabudana, kuttu ka atta, makhana, and a few more have long been included in our list of fasting foods. But little did we realise that Kuttu ki khichdi, or Buckwheat khichdi, is yet another simple and fast Navratri fasting recipe that is satisfying, healthy, and delicious. This nutritious dish can be prepared on any Hindu fasting day as well as non-fasting days. It is made using buckwheat groats, potatoes, peanuts, and spices. 

Also read: Buckwheat Flour: Your Friend For The Fasting Season

Recently, a renowned food consultant, Sangeeta Khanna took to her Instagram handle and shared the benefits of kuttu aka buckwheat and a recipe of Kuttu ki Khichdi for your Navratri fasting. Her post captioned, “Kuttu is buckwheat and it has a potent antioxidant called Rutin, which is also found in citrus fruits btw, Himalayan buckwheat is being explored more for the antioxidants as well as the high-quality proteins and fiber it has. Buckwheat is known for good protein even if it has less protein than grains.” 

She also mentioned, “D-chirp-inositol in buckwheat has shown to be useful in diabetes management too, research (on rats) shows. Buckwheat or Kuttu has been a recommended seed for fasting days. I wonder how sabudana replaced it. Easy availability of sabudana, processed and packaged by industry and of course high starch that gives a sugar high, could be the reasons. I love sabudana in small amounts and make my sabudana khichdi and vada too maybe once in 6 months, but knowing our foods better is the key.  Buckwheat is great for the gut and for any fasting with an intent to cleanse the system while nourishing it”.  

Well, if you are unaware about this humble grain. It is a whole grain that many people regard to be a superfood because of how healthy it is. Buckwheat may aid with weight loss, manage diabetes, and enhance heart health, among other health advantages. Protein, fibre, and energy are all found in buckwheat. Since buckwheat does not contain gluten, buckwheat and buckwheat flour are great nutritional choices for persons who have celiac disease or gluten intolerance. 

Here is a recipe to make kuttu ki khichdi 

Ingredients:  

2 tbsp peanuts – raw 

1 tbsp ghee or 1 tbsp peanut oil 

½ tsp cumin seeds 

1 green chili – chopped or 1 tsp chopped 

½ inch ginger – finely chopped 

2 potatoes medium-sized, chopped in small cubes 

1 cup buckwheat groats (kuttu) 

2 cups water or add as needed 

Rock salt – edible and food grade, add as required, (sendha namak or upwas ka namak) 

1 to 2 tbsp chopped coriander leaves 

lemon juice as required, optional 

Method: 

In a frying pan or tawa, toast the peanuts until they are crisp and golden. Let them cool. Take the buckwheat, give it a few water rinses, and then set it aside. In a pan or pot, warm the ghee or oil. On low heat, add the cumin and cook until it begins to crackle. After that, add the ginger and green chile and sauté for a short while. Add the cubed potatoes. Cook the potatoes on medium heat for 2 to 3 minutes, tossing frequently, until the edges start to turn crisp. To ensure speedier cooking, it is preferable to cut the potatoes into smaller cubes. Toss the washed buckwheat in. Stir thoroughly and cook over low to medium-low heat for 1 to 2 minutes. Water and edible rock salt should be added. Mix and stir vigorously. Simmer the buckwheat khichdi on low to medium heat while covering the pan with its lid. Cook the buckwheat until it softens and is well cooked, allowing the water to completely absorb. Check to see if the water has not dried out a few times while the buckwheat khichdi simmers. If the water level seems low and the buckwheat groats are only partially cooked, add more water as necessary and stir gently. Buckwheat should still be cooked while covered. Last but not least, toss in the peanuts and coriander leaves. Buckwheat khichdi can be served warm or hot and sprinkled with lemon juice if you want.