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Buckwheat Kitchadi

Ok there are two ways I can think of doing this and for this one I washed 1 cup of buckwheat groats and placed them in a pot covered with water to cook for 20 minutes. Add 1 pinch each of pink salt and black salt. Stir and let the water be absorbed in to the buckwheat itself. Add at least 10 peanuts or cashews to dry roast in a very hot wok on high heat and add them to mini processsor to pulse and set aside.

Next either add 1 tbs of coconut oil or peanut oil in a hot wok and add 1 pinch each of hing, cumin seeds, mustard seeds and fenugreek seeds. Let them crackle and add 1 to 2 potatoes that have been scrubbed and chopped. Add 1 green chili, 1 small piece of ginger, 2 cloves of garlic smashed and peeled. Chop all of them finely and add to the wok. Cover and let cook on low heat for 20 minutes. Add 1 capful of either lemon or lime juice and take 4 tbs of plain yogurt and beat it until smooth. Add 1 pinch of cornstarch and 1/4 cup of water a little at a time to make a slurry and add to the potato mixture in the wok and now empty the pot in to the wok and mix the buckwheat and potato mixtures together and add the yogurt mixture while still on low heat. Stir and add either the pulsed peanuts or cashews. Serve with chutney of choice. This concludes the 1st version of buckwheat kitchadi

The second version goes like this, take 1 cup each of buckwheat groats and green or yellow moong ki dal and wash them seperately. Drain each and set aside. In instant pot you can add 1/4 cup of either corn or canola oil, 1 pinch each of hing, 2 curry leaves 1 pinch each of cumin seeds, mustard seeds, fennel seeds and fenugreek seeds and let them crackle. Add either 1 pinch of pink salt or 1 bullion cube or add 2 pinches of bullion powder. Stir and add 3 dashes of maggi or knorr aroma while all of this is on sautè function. In mortar and pestle add 3 cloves, 1 pinch of black peppercorns and grind and add to the cooker. Stir and select cancel to turn cooker off. Add 1 dry whole red chili or Kashmiri chili crumbled, 1 green chili, 2 cloves of garlic, either 1 onion or shallot or perhaps 3 green onions chopped. Again turn on cooker back to sautè and set time for 1 minute to cook until the rawness of the onion and garlic goes away. Add 1 small piece of ginger, 1 pinch each of turmeric and red chili powder. Stir again and add 1/4 cup of water and stir again. Select cancel and add the dal and the buckwheat groats and you may use the containers it was sitting in to rinse the remaining pieces of each that is stuck. Add 3 cups of water more to the instant pot after adding the buckwheat and either the green or yellow moong ki dal. Add 1/4 cup of mixed vegetables. The mixed veg is the only optional ingredient. Place the pressure cook lid on top of the cooker and select cancel. Select pressure cook on high for 20 minutes and make sure the cooker is set to sealing position. When time is up and cooker shuts off then place a steam diverter on top and have a natural releace. This may take 15 minutes to depressurize. When checking after that you may want to tap the quick release button and open the cooker. If there is some liquid in it then by leaving it open then once again and tap the sautè button once more and this time for 5 minutes and press start and this will reduce and keep strirring until it is semi dry and press cancel and place the lid back on and wait 10 minutes to eat. Serve with achar and plain desi yogurt for both types of this buckwheat kitchadi

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