### TranslatedIngredients: 1 cup Buckwheat Flour (Kuttu Ka Atta),1/4 cup Yellow Moong Dal (Split),2 Carrots (Gajjar) - finely chopped,8 Green beans (French Beans) - finely chopped,2 Potatoes (Aloo) - cut into cubes,1/4 cup Green peas (Matar),2 teaspoon Ajwain (Carom seeds),3 Green Chillies - slit,2 cloves Cloves (Laung) - 2 cloves,8 Whole Black Peppercorns,Salt - to taste,Water - as required,2 tablespoons Sunflower Oil,2 tablespoons Ghee,1/2 Onion - sliced,4 to 5 cloves Garlic - sliced ### PrepTimeInMins: 120 ### CookTimeInMins: 30 ### TotalTimeInMins: 150 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Buckwheat Vegetable Khichdi recipe, firstly rinse the buckwheat in water. Soak it for atleast 2 hours.Soak the moong dal for about half an hour.Next, in a pressure cooker add oil and ghee. Once oil and ghee turns hot add shahi jeera and wait till it turns golden brown.Add slit green chilies, pepper corns and cloves, cook for 30 seconds.Add chopped vegetables and cook on medium heat for about 5 minutes.Drain buckwheat and moong dal from water and add it into the cooker. Saute for 2 to 3 minutes, stirring continuously.Add 5 cups hot water into the cooker, along with salt to taste and mix well.Cover the lid of pressure cooker and cook for 2 whistles.Once pressure settles down, open the cooker lid and mix khichdi well.In a tadka pan, heat 1 teaspoon ghee. Fry some sliced garlic and onion slices until golden brown. Pour it over the khichdi.Serve Buckwheat Vegetable Khichdi along with Tomato Onion Cucumber Raita, Tadka Raita or any other Raita of your choice for a light and healthy dinner.
