Heart-Healthy Sabudana Khichadi
Delight in the vibrant flavors of Heart-Healthy Sabudana Khichadi, a wholesome twist on the traditional Indian breakfast favorite. This gluten-free dish pairs tender, translucent tapioca pearls with heart-healthy olive oil, roasted peanuts, and nutrient-rich curry leaves, ensuring a balance of taste and nutrition. A hint of turmeric and the crunch of diced potatoes add warmth, while juicy pomegranate seeds and tangy lemon juice brighten every bite. Perfect for those seeking a low-fat and gluten-free option, this khichadi is quick to prepare and brimming with flavor and texture. Serve hot with a sprinkle of fresh cilantro and enjoy a guilt-free indulgence that’s as good for your body as it is for your palate!
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 0.5 cup Peanuts (unsalted)
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Green chili, chopped
- 8 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 small Potato, diced
- 2 tablespoons Cilantro, chopped
- 0.25 cup Pomegranate seeds
Instructions
Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak the sabudana in just enough water to cover them for 4-5 hours or overnight until they are soft and can be easily pressed between your fingers.
Dry roast the peanuts in a pan until golden brown, then cool and coarsely grind them. Set aside a couple of tablespoons for garnish.
Drain any excess water from the sabudana and mix with the ground peanuts, salt, and turmeric powder. Set aside.
In a non-stick pan, heat olive oil over medium heat. Add cumin seeds and let them splutter.
Add chopped green chili and curry leaves, sauté until fragrant.
Add diced potatoes to the pan and cook until they are tender, stirring occasionally to ensure even cooking.
Once the potatoes are cooked, add the sabudana mixture to the pan. Stir well to combine the ingredients.
Cook, stirring occasionally, to ensure the sabudana does not stick to the pan. The pearls will become translucent when cooked.
Add lemon juice, mix well, and cook for another minute.
Garnish with chopped cilantro, reserved ground peanuts, and pomegranate seeds before serving hot.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 18.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1525 mg | 32% | |
*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.
