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Kuttu Ki Khichdi | Buckwheat Khichdi (Navatri Fasting Special)

Buckwheat Khichdi is a simple khichdi made from buckwheat groats (kuttu), potatoes, and peanuts during the Navratri fast. Delicious superfood.


▢2 tablespoon peanuts – raw
▢1 tablespoon Ghee or 1 tablespoon peanut oil
▢½ teaspoon cumin seeds
▢1 green chili – chopped or 1 teaspoon 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
▢1 teaspoon raw sugar or regular sugar, add as required

▢rock salt – edible and food grade, add as required, (sendha namak or upwas ka namak)
▢1 to 2 tablespoons chopped coriander leaves
▢lemon juice as required, optional


Roast peanuts in a frying pan or tawa until they become crunchy and golden. Let them cool. Remove and make a coarse powder of them in a mortar-pestle or in a coffee grinder. Keep the powdered peanuts aside.

Pick and rinse the buckwheat a few times in water and set aside.

Making Kuttu Ki Khichdi

Heat ghee or oil in a pan or pot. Add the cumin and sauté on low heat until they crackle. Then add the green chili and ginger and sauté for a few seconds. Add the potato cubes. Sauté for 2 to 3 minutes on medium heat, stirring often, until the potatoes become crisp from the edges. It’s better to chop the potatoes into smaller cubes, so that they cook faster. Add the ground peanuts and sauté for half a minute. Later, add the rinsed buckwheat. Stir well and sauté for 1 to 2 minutes on low to medium-low heat.

Add the water, sugar, and edible rock salt. Stir and mix very well. Cover the pan with its lid and simmer the buckwheat khichdi on low to medium-low heat. Cook until all the water is absorbed and the buckwheat has softened and cooked well. While the buckwheat khichdi is simmering, check a few times to see if the water has not dried. If the water looks insufficient and the buckwheat groats are half cooked, then add some water as needed and gently stir. Cover and continue to cook the buckwheat. Add coriander leaves and give a final stir.

Serve buckwheat khichdi hot or warm, drizzled with lemon juice if you like.

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