Masoor Dal And Buckwheat Khichdi With Coconut Chutney Recipe

About this recipe

A wholesome and protein-packed khichdi made with masoor dal and buckwheat, served with a zesty coconut chutney to bring a perfect balance of flavors. This dish is nutritious, satisfying, and ideal for dinner.

Ingredients

• 20G Curry Leaves
• - Grated Coconut
• - MASOOR DAL
• 500 g Ghee
• 250g Green Chilli
• 250g Ginger
• 250g Coriander
• 500G Chana Dal
• 500 ml Water
• - Mustard Seeds
• 500 Gms Buckwheat Flour
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt

Instructions

1. Step 1: Heat 1 tablespoon ghee in a rice cooker. Add cumin seeds and let them splutter.
2. Step 2: Add green chilies, grated ginger, and finely chopped tomatoes. Cook until the tomatoes turn soft.
3. Step 3: Add turmeric powder, coriander powder, and salt. Stir well.
4. Step 4: Add the washed buckwheat and soaked masoor dal to the rice cooker. Mix everything to coat the grains and lentils with the spices.
5. Step 5: Add 3 cups of water, close the lid, and set the cooker to the rice cooking mode. Let it cook until done.
6. Step 6: Meanwhile, prepare the coconut chutney. Grind grated coconut, roasted chana dal, green chili (optional for more spice), and tamarind pulp with a little water to make a smooth paste.
7. Step 7: For tempering, heat the remaining ghee in a small pan. Add mustard seeds, curry leaves, and dried red chili. Pour this tempering over the coconut chutney.
8. Step 8: Once the khichdi is done, fluff it up gently, garnish with chopped coriander leaves, and serve hot with the prepared coconut chutney on the side.