Nut-Free Sabudana Khichdi
Discover the ultimate Nut-Free Sabudana Khichdi recipe, a delicious twist on the classic comfort food that's perfect for those with nut allergies or simply looking for a light, gluten-free dish. Made with soft, perfectly soaked tapioca pearls, golden sautéed potatoes, aromatic cumin seeds, and a medley of spices like turmeric and asafoetida, this khichdi is bursting with vibrant flavors. Finished with a squeeze of fresh lemon juice and a garnish of coriander leaves, it’s a tangy, refreshing dish that's ideal for breakfast, brunch, or light dinners. This easy-to-follow recipe ensures non-sticky, translucent sabudana every time, making it a foolproof choice for your next meatless and allergen-friendly meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 1 cup Water
- 1 medium Boiled Potato
- 1 Green Chili
- 0.5 Lemon
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Sugar
- 0.25 teaspoon Turmeric Powder
- 2 tablespoons Fresh Coriander Leaves
- 2 tablespoons Oil
- 1 pinch Hing (Asafoetida)
Instructions
Rinse the sabudana (tapioca pearls) under running water until the water runs clear to remove excess starch.
Soak the sabudana in 1 cup of water for about 4-5 hours or overnight. After soaking, they should be soft and easily mashed between your fingers.
Drain any excess water after soaking and let the sabudana sit in the sieve for 15-20 minutes to ensure they are not sticky.
Peel and chop the boiled potato into small cubes.
Chop the green chili finely, and chop the fresh coriander leaves. Juice the lemon and set aside.
Heat oil in a non-stick pan over medium heat. Add cumin seeds and allow them to crackle.
Add a pinch of hing (asafoetida) and the chopped green chili. Sauté for a minute until the chili is aromatic.
Add the cubed potatoes and sauté for 3-4 minutes until they start to become golden on the edges.
Reduce the heat to low and add the soaked sabudana, salt, sugar, and turmeric powder. Mix well to evenly distribute the spices.
Cook the mixture on low heat, stirring occasionally, for about 5-6 minutes until the sabudana turns translucent.
Turn off the heat, squeeze lemon juice over the sabudana khichdi, and mix again.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 12.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 866 mg | 18% | |
*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.
