Low Sodium Sabudana Khichdi
Transform your traditional sabudana khichdi into a heart-healthy delight with this Low Sodium Sabudana Khichdi recipe! Perfect for those seeking a lighter alternative, this dish is brimming with aromatic flavors from sautéed cumin, curry leaves, and green chilies, balanced by the earthy crunch of roasted peanuts and the zesty tang of fresh lemon juice. Tender, translucent sabudana pearls pair beautifully with soft, golden potatoes and a sprinkle of black pepper for subtle seasoning, creating a wholesome meal without the added salt. Ready in just 40 minutes, this guilt-free, gluten-free recipe is ideal for breakfast, snacks, or fasting days. Serve it hot, topped with fresh cilantro for a vibrant and refreshing finish!
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Recipe Information
Ingredients
- 1 cup Sabudana (sago pearls)
- 1 medium, peeled and diced Potato
- 0.25 cup, roasted and coarsely ground Peanuts
- 1 small, finely chopped Green chili
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Sugar
- 0.25 teaspoon Black pepper
Instructions
Rinse the sabudana thoroughly under cold water until the water runs clear to remove excess starch. Soak them in enough water to cover by at least 1 inch for about 4-5 hours or overnight.
After soaking, check if the sabudana has absorbed enough water by pressing one pearl between your fingers; it should flatten easily. Drain any excess water using a colander and set aside.
Heat vegetable oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped green chili and curry leaves to the pan and sauté for a minute.
Add the diced potatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Add the soaked sabudana to the pan along with the ground peanuts, sugar, and black pepper. Mix well to combine all the ingredients.
Cook the mixture for about 5-6 minutes, stirring occasionally, until the sabudana turns translucent and soft.
Turn off the heat and add lemon juice and chopped cilantro. Mix gently to combine.
Taste and adjust seasoning if necessary. Remember, this is a low sodium dish, so avoid adding salt.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 996 mg | 21% | |
*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.
