Buckwheat is a blessing for those who have gluten allergy. It is a seed which is categorised as a pseudo-cereal and is famous as a superfood. It is much more preferred than quinoa because of its taste and texture. For centuries, it has been grown widely in China, Russia and eastern Europe and has existed as a part of their staple diet. There are many ways in which buckwheat can be consumed. It can be used to make pancakes, breads, cakes and the list goes on. But the most simplest form in which it can be consumed is cooking it in water with little salt and butter/ghee and then and serving with milk and nuts, yoghurt or buttermilk. This is called kasha in Russian and khichdi in Indian or just gruel. Even though it has starch as its main component, these are complex carbohydrates which renders buckwheat a low glycemic index, even small portions can keep ones tummy full for a long time which is a good news for diabetics and for weight watchers. It is for this reason it is consumed by people in India during their fasting season. There are many ways to make these kasha more interesting and we are going to discuss one of the them. In this post we are going to cook savoury buckwheat groats and would be adding coconut and peanuts with lime juice and fresh chillies at the end to make it refreshing and spicy. We will be soaking groats in the night before so that they are more digestible and cooking is faster. We will toast them during cooking which will restore their chewy texture. It can be served for breakfast or can be eaten as a meal during lunch or dinner as it is or with any stew. It can be cooked in advance and can easily be refrigerated for 2 days.

So let’s go ahead and learn how to make spicy buckwheat kasha.

Ingredients ( for 2 pax):
Cooking time : 10 mins in pressure cooker/ 20 mins in pan.

Buckwheat groats – 1 cup (soaked)
Peanuts roasted – 1/2 cup
Fresh/dry coconut finely grounded- 1/2 cup(optional)
Potato boiled – 1/2
Coriander leaves – 1-2 small bunches
Green chilli – 1 finely chopped( optional)
Oil/ ghee- 1/4 cup
Salt-  to taste
Cumin powder – 1 tsp
Lemon – few drops to taste
Nigella seeds – 1/4 tsp
Cumin seeds – 1/2 tsp
Sesame seeds – 1 tsp
Black pepper finely grounded – 1 tsp
Water- 1 cup

Recipe:

1. Previous night- soak 1 cup of buckwheat groats in water.
2. Next day, wash buckwheat properly to remove all starch released in the water and drain all the water.
3. In a tempering pan, add 1 tsp ghee/ cold press oil. When its hot add cumin seeds, nigella seeds, sesame seeds and few pieces of chopped green chillies.
4. Put washed buckwheat groats in a pressure cooker and add the tempered oil with seeds. Add 1 tsp more of ghee/oil on the buckwheat. Using hands mix the ghee/oil and buckwheat properly so that groats are well coated with ghee/oil.
5. Put the cooker on lower flame and cover. From time to time, keep on turning the groats using spatula so that they don’t stick at the base.
6. When groats are well roasted they will stop sticking at the base and will start giving its unique aroma.
7. At this point, add 1 cup of water. Water should just barely cover the groats.
8.  You can add raw potatoes chopped in cubes here if you don’t have boiled potatoes handy. Also add salt to taste, cumin powder, mix everything and seal the cooker with the lid. 
9. After 4 whistles, take the cooker off the gas and let it cool naturally.
10. In the meanwhile, roast the peanuts and grind them coarsely. Also finely ground dry or fresh coconut.
11.  Chop boiled potatoes into cubes.
12. After the cooker has cooled down completely, open the cooker, add chopped potatoes, coriander, ground peanuts, finely grounded coconut, grounded black pepper, lemon juice. If you wish you can add some fresh chillies to spice it up more. Mix everything well. Garnish with chopped coriander leaves.
13.  Your spicy buckwheat kasha is ready. Serve hot. If you can have yoghurt, then these groats taste well with some tea spoons of yoghurt with them.

Recipe with photo