Buckwheat with Onions & Fenugreek

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dinner, Lunch, Main Course

Ingredients
  

  • 1 cup roasted buckwheat groats Vata + Pitta + Kapha - -
  • 1 cup boiling water Vata 0 Pitta - Kapha +
  • 1 tsp. sesame oil Vata - - Pitta ++ Kapha 0
  • 1 tsp. mustard seeds Vata - Pitta ++ Kapha - -
  • 1/2 tsp. turmeric Vata + Pitta - Kapha - -
  • 1/2 tsp. fenugreek seeds Vata - Pitta + Kapha -
  • 1 red onion chopped (Vata - - Pitta + Kapha -)
  • 1 white onion chopped (Vata - - Pitta + Kapha -)
  • 1 leek thinly sliced (Vata - Pitta 0 Kapha -)
  • 1 clove garlic chopped (Vata - - Pitta ++ Kapha 0)
  • 1/2 tsp. rock salt Vata - - Pitta 0 Kapha +

Instructions
 

  • On a high flame, slightly roast the buckwheat groats in a dry cooking pot, until hot.
  • Add a cup of boiling water, immediately lower the flame, cover and simmer until all fluids are fully absorbed.
  • The groats should come out light but not hard.
  • Heat in a skillet a tsp. of sesame oil.
  • Fry the mustard seeds and wait until they start to pop.
  • Add the fenugreek, the onions, leek, garlic, turmeric and salt.
  • Fry for about 5 minutes on a medium flame.
  • When ready, mix the onions mixture with the cooked buckwheat groats.

Notes

Optional additions:
For Vata: Add more oil when frying the onions. Add to the dish Gomasio and / or sour cream/feta cheese.
For kapha: Add dried chili.

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