Sabudana Khichadi
Indulge in the delightful flavors of Sabudana Khichadi, a popular Indian comfort food that's perfect for fasting or any quick meal craving! This gluten-free and vegan-friendly dish features tender tapioca pearls soaked to perfection, paired with boiled potatoes, crunchy roasted peanuts, and a vibrant mix of spices like cumin and turmeric. Infused with the zest of lemon juice and a hint of sugar, each bite balances tangy, sweet, and nutty flavors. Simple yet aromatic, this wholesome khichadi is cooked in ghee or oil for a rich texture and garnished with fresh coriander for a burst of freshness. Ready in under an hour, it’s a light yet filling dish that’s easy to prepare and irresistibly delicious. Perfect for breakfast or as a savory snack, Sabudana Khichadi is a flavorful tradition worth savoring.
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Recipe Information
Ingredients
- 1 cup Tapioca pearls (sabudana)
- 1 medium, boiled and diced Potato
- 0.5 cup, coarsely ground Roasted peanuts
- 1 finely chopped Green chili
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 0.5 teaspoon Sugar
- 0.5 teaspoon or to taste Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 2 tablespoons Ghee or oil
Instructions
Rinse 1 cup of sabudana thoroughly under running water until the water runs clear. This prevents them from becoming sticky.
Soak the rinsed sabudana in 1 cup of water for 4 to 6 hours or overnight. Ensure the water level is just above the sabudana. After soaking, drain any excess water if necessary.
In a large bowl, mix the soaked sabudana with 1/2 cup of coarsely ground roasted peanuts and 1/2 teaspoon of salt. Set this mixture aside.
Heat 2 tablespoons of ghee or oil in a pan over medium heat.
Add 1/2 teaspoon of cumin seeds and let them splutter.
Add 1 finely chopped green chili and sauté for a few seconds.
Add 1 medium boiled and diced potato to the pan. Stir and cook for 2-3 minutes until the potatoes are lightly golden.
Add 1/4 teaspoon of turmeric powder, and the prepared sabudana-peanut mixture to the pan.
Stir everything well to combine, ensuring that the sabudana are evenly coated with the turmeric.
Cook on a low flame for about 5-7 minutes while stirring occasionally. Make sure the sabudana don't stick together and they remain separate.
Add 1 tablespoon of lemon juice and 1/2 teaspoon of sugar. Mix well to incorporate fully, adjusting salt if necessary.
Garnish with 2 tablespoons of chopped fresh coriander leaves.
Serve hot for a delicious and filling meal.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 15.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1242 mg | 26% | |
*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.
