Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Sikkim · Breakfast

Dhindo (Buckwheat/Millet Porridge)

Traditional 12. Dhindo recipe

🧺 Ingredients

• 1½ cups buckwheat flour or millet flour (200g)
• 3 cups water or vegetable stock (720ml)
• 2 tbsp oil or ghee (30g)
• 1 medium onion (100g), finely diced
• 3 cloves garlic (9g), minced
• 2–3 green chillies (10g), minced
• ½ tsp turmeric
• ½ tsp garam masala
• 1 tsp salt (5g)
• ¼ tsp black pepper
• Fresh coriander (5g)

👩‍🍳 How to make Dhindo

1. Heat oil/ghee in heavy-bottomed pan over medium heat.
2. Add onion; fry 2 minutes until translucent.
3. Add garlic and green chillies; fry 30 seconds.
4. Add flour; stir continuously 2 minutes to toast flour (prevents raw taste, adds depth).
5. Slowly pour water/stock while stirring constantly (prevents lumps forming).
6. Add turmeric and garam masala; bring to boil over medium heat.
7. Reduce to low heat; stir constantly 10 minutes as mixture thickens (starch gelatinizes).
8. Add salt and black pepper; taste and adjust.
9. Cook 2 more minutes until porridge is thick, smooth, and pulls away from pan sides.
10. Serve hot with gundruk pickle or yogurt.

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