Vegan Sabudana Khichadi
Savor the wholesome goodness of Vegan Sabudana Khichadi, a delightful, gluten-free, and plant-based twist on a classic Indian comfort dish! Made with perfectly soaked tapioca pearls, roasted peanuts for a nutty crunch, and golden sautéed potatoes, this light yet satisfying recipe is bursting with flavor. Fragrant mustard seeds, cumin, fresh curry leaves, and a zing of lemon juice elevate the dish to aromatic perfection. Cooked in coconut oil and garnished with fresh coriander, this recipe is ideal for breakfast, a midday snack, or even as a fasting-friendly meal. Quick to cook and packed with textures and flavors, it’s a must-try for those seeking a nourishing and easy vegan meal option.
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 1 cup Water
- 0.5 cup Roasted peanuts
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 finely chopped Green chili
- 1 medium, diced Potato
- 0.5 teaspoon Turmeric powder
- 1 teaspoon, or to taste Salt
- 1.5 tablespoons Lemon juice
- 2 tablespoons, finely chopped Fresh coriander leaves
Instructions
Rinse the sabudana under cold water until the water runs clear to remove excess starch.
In a large bowl, combine the rinsed sabudana with 1 cup of water and let it soak for at least 3 hours or until soft and the pearls can be easily mashed between your fingers. Drain any excess water if necessary.
While the sabudana is soaking, dry roast the peanuts in a pan until they are lightly browned and aromatic. Let them cool, then crush them coarsely with a mortar and pestle or a blender.
Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.
Add curry leaves and green chili to the pan and sauté for a minute.
Add the diced potatoes and cook for about 5-6 minutes, stirring occasionally, until the potatoes are tender.
Stir in the turmeric powder and salt.
Add soaked sabudana and crushed peanuts to the pan. Mix well and cook for 3-4 minutes, stirring gently to avoid sticking, until the sabudana becomes translucent.
Remove the pan from heat and stir in the lemon juice.
Garnish with fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 13.9 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1363 mg | 29% | |
*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.
