- To get started, soak the whole buckwheat and yellow moong dal in enough water for half an hour.
- After half an hour, wash it thoroughly and drain out all the excess water.
- Next, in a pressure cooker, heat 3 tbsp ghee. Once hot enough, add in the asafoetida, cumin seeds (½ tsp) and mustard seeds.
- Once the seeds start to splutter, add in the green chilli paste as well as the ginger paste and let it cook for a minute.
- After a minute, add the finely chopped tomatoes, diced carrots, peas and sauté for a minute or two.
- Next, add the turmeric powder, red chilli powder (½ tsp), coriander powder, soaked and washed buckwheat and dal along with some salt and sauté for around a minute followed which add 3 cups of water and pressure cook the same (on high heat) for a whistle.
- Finish it up with a tempering of ghee (1 tbsp), cumin seeds (½ tsp), dried red chilli and red chilli powder (¼ tsp).
- Once done, serve piping hot along with some curd, pickle and papadum!
Buckwheat Risotto
By Vivek Mundhra
Mar, 5th
681
Servings
4 persons
Cook Time
45 minutes
Ingredients
15
- 17
Ingredients
- Whole Buckwheat 1 cup
- Yellow Moong Dal ½ cup
- Finely Chopped Tomatoes 2 medium sized
- Diced Carrots ½ cup
- Peas ½ cup
- Green Chilli Paste ½ tbsp
- Ginger Paste ½ tbsp
- Asafoetida ¼ tsp
- Cumin Seeds ½ tsp + ½ tsp
- Mustard Seeds ½ tsp
- Dried Red Chilli 1 chilli
- Turmeric Powder ¼ tsp
- Red Chilli Powder ½ tsp + ¼ tsp
- Coriander Powder ¼ tsp
- Ghee 3 tbsp + 1 tbsp
- Salt As required
- Water As required
