Experience the culinary delight of Sabudana Khichdi, a popular Indian fasting food made from tapioca pearls (sabudana), seasoned with aromatic spices and enriched with nutritious peanuts and potatoes. This gluten-free and vegan dish offers a perfect balance of textures, with the soft pearls of sabudana complemented by the crunchy peanuts and tender potatoes.

• 🍽 Serves: 2 servings
• ⏱ Prep Time: 5 minutes
• ⏱ Soaking Time: 6 hours
• 👨‍🍳 Cook Time: 10 minutes
• 🍝 Total Time: 6 hours 15 minutes

Ingredients

• 1 cup sabudana
• ¾ cup water
• ½ cup peanut
• 1 tsp sugar
• ¾ tsp salt
• 2 tbsp ghee
• 1 tsp cumin
• Few curry leaves
• 1-inch ginger, finely chopped
• 2 chilli, finely chopped
• 1 potato, boiled & cubed
• Sugar 1 tsp
• ½ lemon
• 2 tbsp coriander, finely chopped

Instructions

• Firstly, to soak the sabudana, put 1 cup sabudana in a bowl and rinse with water.
• Make sure to rub the sabudana to remove excess starch
• Rinse the sabudana twice and add ¾ cup water.
• Dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana.
• Once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
• The sabudana must be able to mash easily when pressed between fingers. if it is still hard, then sprinkle some water and soak for 30 more minutes.
• Now in a heavy-bottomed pan roast ½ cup peanut.
• Roast on low flame until the peanuts turn crunchy.
• Cool completely, and transfer to the mixer jar.
• Pulse and powder to a coarse peanut powder.
• Add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.
• Also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside.
• Now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and a few curry leaves.
• Add 1-inch ginger, 2 chillies and 1 potato.
• Fry until the potato turns slightly golden brown.
• Further, add sabudana peanut mixture and mix gently.
• Make sure to mix by scraping the pan. this helps to prevent any sabudana from sticking.
• Also, be very gentle else there are chances for sabudana to be mashed out.
• Cook until the sago pearls turn translucent.
• Now add ½ lemon and 2 tbsp coriander. mix well.
• Finally, enjoy sabudana khichdi or pack in your lunch box.