Low Fat Sabudana Khichdi
Delight in the delicious yet guilt-free flavors of Low Fat Sabudana Khichdi, a lighter twist on the classic Indian comfort food. Perfect for breakfast, lunch, or as a fasting recipe, this dish is crafted with soft, soaked tapioca pearls, tender golden potatoes, and the crunch of roasted peanuts for a harmonious texture. Enhanced with fragrant cumin seeds, curry leaves, and zesty lemon juice, this recipe strikes the ideal balance between spicy, tangy, and subtly sweet with just a hint of sugar. Prepared using only a teaspoon of olive oil, this heart-healthy version is both easy on calories and bursting with vibrant flavors. Ready in just 15 minutes after prepping, it's a simple yet nourishing dish, best served fresh with a sprinkle of chopped coriander for a bright finish. Enjoy this flavorful, low-fat sabudana recipe as a satisfying meal or a festive treat!
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Recipe Information
Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 1.5 cups Water
- 0.25 cup Peanuts, roasted and coarsely ground
- 1 unit Potato, medium-sized, peeled and diced
- 2 unit Green chillies, finely chopped
- 0.5 teaspoon Cumin seeds
- 8 unit Curry leaves
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Sugar
- 2 tablespoon Coriander leaves, chopped
- 1 teaspoon Olive oil
Instructions
Begin by washing the sabudana thoroughly in cold water until the water runs clear. Then, soak the sabudana in 1.5 cups of water for about 2 hours or until fully absorbed and the sabudana is soft when pressed between fingers. Drain any excess water.
In a large pan, heat 1 teaspoon of olive oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they start to crackle.
Add the chopped green chillies and curry leaves to the pan and sauté for about a minute, making sure not to burn them.
Add the diced potato to the pan. Stir occasionally and cook until the potato is tender and slightly golden, around 5-7 minutes.
Once the potatoes are cooked, reduce the heat to low and add the soaked sabudana, coarsely ground peanuts, salt, and sugar into the pan.
Gently mix everything together, ensuring that the sabudana gets coated evenly with the peanut and spice mix. Cook for 4-5 minutes, stirring occasionally until the sabudana turns translucent.
Switch off the heat and add the lemon juice and chopped coriander leaves. Stir well to combine.
Taste for seasoning and adjust the salt or lemon juice if necessary. Serve hot, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1060 mg | 23% | |
*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.
