Kuttu Ki Khichadi
Kuttu ki khichadi is a simple, fasting-friendly recipe made with buckwheat groats, potatoes, roasted peanuts, and mild spices. Cooked in ghee with cumin and green chilies, it is a delicious and gluten-free dish perfect for Navratri and other vrat days.
Ingredients
Kuttu Ki Khichadi
- ½ cup Kuttu Dana(buckwheat groats) Rinse and soak for 15–20 minutes
- 1 medium Potato Boiled peeled, and cubed
- 2 tbsp Ghee For cooking
- 1 tsp Cumin seeds For tempering
- 1-2 pieces Green chilies Slit lengthwise
- 1 handful Roasted peanuts Coarsely crushed or whole
- 1 pinch Grated ginger Optional
- 2 tbsp Sendha namak For fasting
- 1 tbsp Fresh coriander Finely chopped
- 1 tsp Lemon juice For freshness
- 2-3 cups Water Only if needed
Instructions
- Rinse the kuttu dana two or three times under running water. Soak it in enough water for 15–20 minutes, then drain thoroughly before cooking and Boil one medium potato until fork-tender, but make sure it does not become too soft. Peel and cut it into small cubes.
- Heat ghee in a kadhai over medium heat. Add cumin seeds and let them sizzle, then add slit green chilies and grated ginger if desired.
- Add the boiled potato cubes and roasted peanuts to the kadhai. Sauté for 2–3 minutes until the potatoes are lightly golden and coated with the spices.
- Add the drained kuttu dana and sendha namak. Stir gently over medium-low heat for 5–7 minutes until the groats become glossy and tender. Add a little water only if the mixture looks too dry.
- Turn off the heat and add freshly chopped coriander and lemon juice. Mix gently and serve the hot kuttu ki khichadi fresh for vrat or Navratri fasting.
