High Protein Sabudana Khichadi
Elevate your traditional sabudana khichadi with this high-protein twist! This "High Protein Sabudana Khichadi" is a wholesome and nutritious take on a classic Indian dish, enriched with split moong dal for an added protein boost. Featuring tender tapioca pearls, crunchy roasted peanuts, and vibrant flavors from cumin, green chilies, and curry leaves, this recipe combines soft cubes of boiled potatoes with bursts of freshness from lemon juice, pomegranate seeds, and coriander leaves. Perfectly balanced with a touch of turmeric and cooked in ghee for indulgent richness, this quick and satisfying meal doubles as a hearty breakfast or snack that’s gluten-free and packed with nutrients. Whether you're looking for a healthy fasting-friendly dish or a protein-packed comfort food, this recipe delivers ultimate flavor and nourishment in every bite!
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Recipe Information
Ingredients
- 1 cup Sabudana (Tapioca pearls)
- 1 cup Split Moong Dal (yellow lentils)
- 0.5 cup Roasted Peanuts
- 1 teaspoon Cumin seeds
- 2 tablespoons Ghee or Oil
- 2 small pieces Green chilies
- 1 medium Boiled Potatoes
- 1 teaspoon Salt
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves
- 2 tablespoons Pomegranate seeds
Instructions
Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak it in enough water to just cover the sabudana for about 5-6 hours or overnight.
Soak the moong dal separately in water for 2-3 hours. Drain and keep aside.
Dry roast the peanuts in a pan and crush them coarsely in a food processor or with a rolling pin.
Boil, peel, and cube the potatoes and set aside.
Drain the soaked sabudana completely before cooking to avoid it from being sticky.
In a large pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to splutter.
Add curry leaves and green chilies. Sauté for a few seconds.
Add the drained moong dal, turmeric powder, and salt. Stir fry for 3-4 minutes until the dal slightly changes color.
Add the cubed potatoes and stir well. Cook for another 2 minutes.
Add drained sabudana and mix well with other ingredients. Cook on low heat, stirring continuously, for about 5 minutes until the sabudana turns translucent.
Add crushed peanuts and lemon juice. Mix well and cook for another 2 minutes.
Garnish with coriander leaves and pomegranate seeds before serving.
Serve hot as a healthy breakfast or snack option.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 348.5 g | 127% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 29.2 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3905 mg | 83% | |
*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.
