Dairy-Free Sabudana Khichadi
Delight in the vegan twist of a classic Indian dish with this Dairy-Free Sabudana Khichadi recipe, a perfect blend of nutritious ingredients and vibrant flavors. Packed with soft, chewy tapioca pearls soaked to perfection, crunchy roasted peanuts, and aromatic spices like cumin and green chilies, this wholesome dish is dairy-free, gluten-free, and ideal for fasting or light meals. Boiled potato adds heartiness, while a splash of lemon juice and a sprinkle of fresh coriander brighten every bite. Ready in under an hour, this one-pan wonder is as easy to make as it is satisfying to eat. Serve it warm as a flavorful snack or pair with coconut yogurt for an extra touch of indulgence.
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 2 cups Water
- 0.5 cup Peanuts
- 2 tablespoons Oil (such as vegetable or coconut oil)
- 1 teaspoon Cumin seeds
- 2 unit Green chilies, finely chopped
- 8 unit Curry leaves
- 1 medium Boiled potato, diced
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the sabudana several times until the water turns clear to remove excess starch. Soak the rinsed sabudana in 2 cups of water for about 4-6 hours or overnight for the best results. Drain any excess water before cooking.
Dry roast the peanuts on a medium flame until they are crispy and have a slight color. Once cooled, coarsely crush them using a mortar and pestle or a food processor.
Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped green chilies and curry leaves to the pan. Sauté for a minute until aromatic.
Add the diced boiled potato to the pan and sauté for a couple of minutes until they start to turn golden.
Stir in the soaked and drained sabudana. Mix well with the spicy, aromatic mixture in the pan.
Add salt and sugar to the pan. Mix thoroughly to ensure the sabudana is well coated with the spices.
Fold in the coarsely crushed peanuts and continue cooking for another 5-6 minutes, stirring occasionally until the sabudana turn translucent.
Turn off the heat and add the lemon juice. Mix well to combine all flavors.
Garnish the khichadi with chopped fresh coriander leaves.
Serve warm and enjoy this delightful dairy-free dish with a side of coconut yogurt or a squeeze of extra lemon for tanginess.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 16.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
