Roast buckwheat in a kadhai for not more than 2 minutes in medium flame. Allow it to cool down. Add 1cup water and soak for atleat 1 hour. Rinse it thoroughly. Then add 1cup water and cook in a pressure cooker in low flame till whistle blows once. While cooking add 1/2tsp salt.

Cut small portion of pumpkin. Remove the skin and seeds. Cut into small slices. In a kadhai pour 2tbsp refined oil and switch on the burner. When the oil becomes hot, add cumin seed, fennel seed, fenugreek seed and allow them to flutter. Add pumpkin slices into the hot oil and saute for 2-3 minutes with occasional stirring.

Add sprouted mung bean, chili slices and grated ginger into it. Add 1/2tsp salt and mix thoroughly. Add boiled buckwheat groat into the kadhai containing vegetables. Mix gently and cook for 1-2 minutes. Switch off the burner and transfer the pulao into a serving plate.

Garnish the pulao with fresh sprouted mung bean and coriander leaves. The lunch plate is ready with buckwheat pulao, curd and tomato salad.