Dhido (Himalayan Buckwheat Porridge)

Method

1. 1

   Bring the water to a rolling boil in a heavy pot.

2. 2

   Sprinkle in about a third of the buckwheat flour, whisking constantly to prevent lumps, then lower the heat.

3. 3

   Add the remaining flour gradually, switching to a sturdy wooden spoon and beating hard in one direction until the mixture pulls away from the sides into a single dense, glossy mass, about 8 minutes.

   💡 This takes real arm work — a proper dhido stick or a long-handled spoon gives you the leverage a whisk can't.

4. 4

   Cover and let it cook through on the lowest heat for 3 minutes more.

5. 5

   Meanwhile sizzle the garlic and dried chili in the ghee, add the greens and a splash of water, and cook until just tender, about 4 minutes.

6. 6

   Turn the dhido out into a mound on each plate and press a well into the center.

7. 7

   Pool the well with melted ghee and serve hot alongside the wilted greens and a lentil soup or pickle.