Ingredients
• 1 cup buckwheat (kutto or kutti no daro)
• 1/2 cup yoghurt
• 1 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1/2 cup raw potato cubes
• 1 tbsp ginger-green chilli paste
• Rock salt or table salt to taste
• 2 tbsp roasted and coarsely powdered peanuts
• 1/2 tsp lemon juice
Garnish
• 1 tbsp finely chopped coriander (optional)
• 1 tsp roasted sesame seeds (til)
Method
• Clean and wash the buckwheat. Soak it in water for 2 hours. Drain it and keep it aside.
• Combine the yoghurt and 1½ cups of water in a deep bowl and whisk well. Keep aside.
• Heat the oil in a deep non-stick pan and add the cumin seeds.
• When the seeds crackle, add the potatoes and mix them well. Cover them and cook them on a medium flame for 2 to 3 minutes, or till the potatoes are half cooked, stirring occasionally.
• Lower the flame and add the ginger-green chilli paste, buckwheat, whisked yoghurt and salt. Mix it well, cover it and cook it on a low flame for 5 to 6 minutes, stirring occasionally.
• Add the peanuts and lemon juice, mix well and cook on a medium flame for 1 minute.
• Garnish with the coriander and sesame seeds and serve immediately with peanut kadhi.