Easy Recipe for Sabudana Khichdi

Sabudana Khichdi is a traditional Indian dish commonly prepared during fasting periods, particularly during Navratri. This gluten-free and vegan dish is not only delicious but also provides a burst of energy, making it a perfect choice for breakfast or as a light meal.

Ingredients:

- 1 cup sabudana (tapioca pearls)

- 2 medium-sized potatoes, peeled and diced

- 1/2 cup roasted peanuts, coarsely ground

- 2-3 green chilies, finely chopped

- 1 teaspoon cumin seeds

- 1 tablespoon ghee or oil

- 1 teaspoon sugar

- 1 tablespoon lemon juice

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

Step 1. Rinse and Soak the Sabudana:

- Rinse the sabudana under cold water until the water runs clear to remove any excess starch.

- Transfer the rinsed sabudana and add enough water . Let it soak for overnight. The sabudana should be soft but not mushy after soaking.

Step 2. Prepare the Potatoes:

- Peel the potatoes .

- Heat ghee or oil in a pan . Add the diced potatoes and saut until they are golden brown .

Step 3. Tempering:

- Add another tablespoon of ghee or oil. Once hot, add cumin seeds and let them splutter.

- Add chopped green chilies and saut for a minute until they release their aroma.

Step 4. Combine Ingredients:

- Now, add the soaked and drained sabudana to the pan along with salt and sugar. Mix well to combine.

- Stir in the roasted peanuts and cooked potatoes. Gently mix everything together, ensuring the sabudana pearls are evenly coated with the spices.

Step 5. Cook Sabudana Khichdi:

- Cook the sabudana mixture over low to medium heat, stirring occasionally to prevent sticking, for about 5-7 minutes or until the sabudana pearls turn translucent and become soft.

- Add lemon juice and mix well. Adjust salt and sugar according to taste.

Step 6. Garnish and Serve:

- Garnish the sabudana khichdi with fresh coriander leaves for a burst of freshness and color.

- Serve hot with a side of plain yogurt or enjoy it on its own as a satisfying meal.