Heart-Healthy Sabudana Khichdi
Discover a wholesome twist on a classic with this Heart-Healthy Sabudana Khichdi, a nutritious and delicious way to enjoy tapioca pearls. This recipe swaps traditional ingredients for olive oil and roasted unsalted peanuts, making it a perfect choice for those watching cholesterol or seeking a lighter option. Packed with vibrant veggies like carrots, potatoes, and green peas, and seasoned with aromatic ginger, cumin, and green chili, every bite is bursting with flavor. Lemon juice and fresh coriander add a zesty, refreshing finish, while the soft texture of the sabudana creates a comforting dish suitable for any time of day. Ready in under an hour, this easy-to-make khichdi is gluten-free and ideal for fasting diets or a heart-healthy lifestyle. Perfect as a light meal or snack, this recipe is sure to impress both your taste buds and your wellness-focused goals!
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Recipe Information
Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 1.5 cups Water
- 0.5 cup Roasted unsalted peanuts
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 medium Medium-sized potato, diced small
- 0.5 cup Carrot, diced small
- 0.25 cup Green peas, fresh or frozen
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
Instructions
Rinse the sabudana under cold water until the water runs clear. This step is important to remove excess starch and prevent clumping.
Soak the sabudana in 1.5 cups of water for about 4 to 6 hours or overnight until they absorb the water and become soft.
Once soaked, drain any excess water from the sabudana using a colander. Allow the sabudana to drain for a few minutes.
Coarsely grind the roasted peanuts in a blender or food processor and set aside.
Heat olive oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.
Add chopped green chili and grated ginger, sauté for a minute until fragrant.
Add the diced potatoes and carrot to the pan, sauté for about 5 minutes or until they start to soften.
Add the green peas to the pan, along with salt and turmeric powder. Mix everything well.
Incorporate the sabudana and ground peanuts into the pan. Mix gently to combine all the ingredients, ensuring the sabudana are evenly coated with the spices and peanuts.
Cook the khichdi on low flame, stirring occasionally, for about 8-10 minutes until the sabudana are cooked and translucent.
Turn off the heat and add fresh lemon juice. Mix well to combine.
Garnish with chopped coriander leaves and serve warm.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 239.3 g | 87% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1725 mg | 37% | |
*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.
