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 sauté 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 sauté 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.