Sabudana Khichdi
Sabudana Khichdi is a mouthwatering Indian dish made with fluffy tapioca pearls, nutty roasted peanuts, and soft, golden potatoes, all flavored with aromatic spices like cumin seeds, curry leaves, and green chilies. This gluten-free and vegetarian recipe is a beloved choice for fasting days and a wholesome, satisfying meal for any time. A drizzle of zesty lemon juice and a garnish of fresh coriander elevate its flavors, while the gentle sweetness of sugar beautifully balances the savory notes. Quick to prepare and irresistibly delicious, this one-pot dish is perfect for breakfast, lunch, or dinner, ensuring a light yet hearty experience with every bite. Whether you're observing a fast or simply craving comfort food, Sabudana Khichdi is a must-try recipe offering a burst of textures and flavors.
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 1 medium Potato
- 0.5 cup Peanuts
- 2 pieces Green chilies
- 8 pieces Curry leaves
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Sugar
Instructions
Rinse 1 cup of sabudana thoroughly under running water until the water runs clear to remove excess starch. Soak the sabudana in water just enough to cover it for about 4-5 hours or overnight until they absorb the water and become fluffy.
Dry roast 0.5 cup of peanuts in a pan over medium flame until they turn golden brown. Allow them to cool, then grind coarsely and set aside.
Peel and chop the potato into small cubes.
Finely chop 2 green chilies and fresh coriander leaves. Set aside.
In a large pan or kadai, heat 2 tablespoons of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add chopped green chilies and 8 curry leaves. Sauté for a minute.
Add the cubed potatoes and sauté until they are cooked and slightly crisp on the edges.
Add the soaked sabudana to the pan, stirring well. Ensure the sabudana pearls are not too sticky and are separate.
Add salt to taste and 1 teaspoon of sugar. Mix well.
Sprinkle the coarsely ground roasted peanuts into the sabudana. Stir everything together, cooking for another 3-4 minutes until the sabudana pearls become translucent and nicely cooked.
Turn off the heat and add 1 tablespoon of lemon juice and chopped coriander leaves.
Mix well, adjusting the seasoning if necessary. Serve hot as a nutritious and comforting meal.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 19.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1225 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.
