Kuttu, Moong and Vegetable Khichdi

Ingredients

• buckwheat (kuttu) — 110 g
• yellow moong dal — 75 g
• chopped mixed vegetables — 120 g
• oil — 15 g
• black peppercorns — 2
• cloves — 2
• cumin seeds — 5 g
• asafoetida (hing) — 2.5 g
• turmeric powder — 2.5 g
• green chilli paste — 5 g
• salt (to taste)
• water — 4 cups (approximately)

Method

1. Clean and wash the buckwheat and the moong dal separately; drain both.
2. Heat the oil in a pressure cooker and add the peppercorns, cloves and cumin.
3. When the cumin crackles, add the asafoetida, then the dal, buckwheat and vegetables, and stir on medium heat for 2 to 3 minutes.
4. Add the turmeric, green chilli paste, salt and about 4 cups of water, mix and cook for 3 whistles.
5. Serve hot with curd.