No, it’s not a type of wheat. Buckwheat is a flowering plant and the seeds that look like grains, are what we eat. It’s quite a popular dish with Eastern Europeans but it is making some inroads with the South Asian community if they want an alternative to grains and something that still taste like grains. I, usually have buckwheat once a fortnight at least and it’s always cooked with mixed vegetables, just to give the dry buckwheat a little more appeal 🙂

COOKING STEPS

1. Heat to high a deep cooking pot.
2. Put the buckwheat in and roast. It will take about 5 minutes.
3. When the buckwheat is a bit brown or changing colour, a bit of oil and continue roasting. I find the oil helps in separating the kernels during the full cooking.
4. Add the ginger, curry leaves, salt, and chili. Mix and continue the roasting.
5. Add the water, then all the vegetables.
6. Pour in the coconut milk.
7. Cover and cook. If you are using a pressure cooker, cook for 3 whistles. If you are using a normal pot cooking, then you will need about 30 mins to cook on medium heat.
8. Once the required time is up, open the lid, add the butter, Cumin, and Coriander powder, and mix everything well carefully.
9. You can squeeze some lemon juice and garnish it with coriander leaves.

Serve hot and yogurt raita is a good accompaniment.