Low Sodium Sabudana Khichadi
Discover a nutritious twist on a beloved classic with this Low Sodium Sabudana Khichadi recipe, perfect for those seeking a heart-healthy meal without compromising on flavor. Made with plump tapioca pearls, crunchy roasted peanuts, aromatic curry leaves, and a vibrant medley of spices, this dish is a delightful combination of textures and tastes. A hint of lemon juice brings a zesty freshness, while the turmeric adds a golden hue and subtle earthiness. This gluten-free recipe is ideal for fasting days or as a light yet satisfying meal, and its low sodium profile makes it a guilt-free option for anyone watching their salt intake. Serve it warm, topped with fresh coriander, for a comforting and wholesome dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup sabudana (tapioca pearls)
- 2 medium potatoes
- 1 cup peanuts
- 2 pieces green chilies
- 10 leaves curry leaves
- 1 tablespoon lemon juice
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon sugar
- 2 tablespoons fresh coriander leaves
- 2 tablespoons oil
Instructions
Rinse 1 cup of sabudana thoroughly under running water until the water runs clear to remove excess starch. Soak the sabudana in water with 1 inch of water above the level of the sabudana. Let it soak for at least 4 hours or overnight until they become soft and plump.
Peel and dice the potatoes into small cubes.
In a dry pan, roast 1 cup of peanuts on medium heat until they turn golden brown. Once cooled, coarsely grind or crush them into a chunky powder. Set aside.
Finely chop the green chilies and fresh coriander leaves.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add 10 curry leaves and chopped green chilies. Sauté for a minute until aromatic.
Add the diced potatoes to the pan and cook until they are soft and lightly browned.
Drain the soaked sabudana and add them to the pan along with 0.5 teaspoon of turmeric powder and 1 teaspoon of sugar. Mix well.
Add the crushed peanuts and stir everything together for a couple of minutes, allowing the flavors to meld.
Drizzle 1 tablespoon of lemon juice over the khichadi and give it a final mix.
Garnish with chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 24.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3353 mg | 71% | |
*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.
