---
title: Dhido (Himalayan Buckwheat Porridge)
servings: 4
prep time: 5 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/dhido
---

Gather @mustard greens{200%g}, @dried red chili{1} and @salt{}.

Bring the @water{700%ml} to a rolling boil in a heavy pot.

Sprinkle in about a third of the @buckwheat flour{250%g}, whisking constantly to prevent lumps, then lower the heat.

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. ~{8%minutes}

Cover and let it cook through on the lowest heat for 3 minutes more. ~{3%minutes}

Meanwhile sizzle the @garlic{3%clove} and dried chili in the @ghee{3%tbsp}, add the greens and a splash of water, and cook until just tender, about 4 minutes. ~{4%minutes}

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

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