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Buckwheat Dal Warm breakfast (Savory)


  • 2 Tbsp of uncooked Buckwheat

  • 2 Tbsp of uncooked Dal 1/8 Tsp of Anise (whole or powder)

  • 1/8 Tsp of cinnamon

  • 1 Tsp Mustard oil

Any of these herbs upon taste: Cardamom, catnip, chamomile, coriander, cumin, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric.

Small Amounts: Allspice, anise, asafoetida, basil, bay leaves, black pepper, calamus, caraway, celery seed, cinnamon, curry leaves, dill, fenugreek, hyssop, marjoram, nutmeg, oregano, paprika, parsley, poppy seeds, rosemary, sage, salt, star anise, tarragon, thyme . `

Put mustard seed in a pan, add any of the spices till absorbed. Add

the Buckwheat and the dal. (rinsed and soaked for an hour overnight, however this is not mandatory). Add 1 cup of water and cook over low heat until all water is absorbed, about 20-30 mins.

If you like you may add some broccoli flowers or spinach, kale. (or bone broth iso water, or a nut milk)

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