Dhindo (Nepali Buckwheat Porridge)

Ingredients

• 2 1/2 cups (600ml) water
• 1 tsp salt
• 1 tbsp ghee, plus extra for serving
• 1 cup (140g) buckwheat flour (or a mix of buckwheat and millet flour)
• dal (lentil soup), for serving
• gundruk ko achar or another pickle, for serving
• a curry or sautéed greens, for serving

Before you cook

• Measure the buckwheat flour into a bowl so it's ready to pour in quickly once the water boils
• Set out a heavy-bottomed pot, a sturdy wooden spoon, and a small bowl of cold water for wetting your hands or the spoon
• Have the dal, achar, and any curry already hot and ready to serve, since dhindo firms up fast once cooked and doesn't reheat well

Steps

1. Bring the water to a rolling boil in a heavy-bottomed pot over medium-high heat
2. Stir in the salt and the tablespoon of ghee
3. Reduce the heat to medium so the water keeps bubbling gently
4. Using one hand, let a thin, steady stream of buckwheat flour fall into the center of the pot while whisking hard and continuously with your other hand
5. Keep whisking as you add the flour, breaking apart any clumps the instant they form
6. Once all the flour is in, switch to a strong circular, folding motion, pressing the mass against the side of the pot
7. Keep beating the mixture for 3 to 4 minutes, until it turns smooth and glossy and pulls cleanly away from the sides of the pot
8. Reduce the heat to low, cover the pot, and let the dhindo steam undisturbed for 2 minutes
9. Wet a large spoon or your hands with cold water and scoop the hot dhindo into bowls, shaping each portion into a smooth mound
10. Press a small dent into the top of each mound and add a dab of ghee
11. Serve immediately alongside hot dal, a curry, and a spoonful of gundruk ko achar