SABUDANA KHICHDI
While Sabudana Khichdi is a delicious dish, it is also relatively high in carbohydrates and calories, so portion control is essential if you are trying to lose weight. Additionally, the ghee or oil used in the recipe adds to the calorie content, so consider using minimal amounts or opting for healthier cooking oils.To make Sabudana Khichdi a part of a weight loss diet, balance it with other nutritious and lower-calorie foods throughout the day. Including plenty of vegetables, fruits, and protein-rich foods in your diet will help you stay full and satisfied while managing your calorie intake.It’s important to remember that while Sabudana Khichdi can be enjoyed occasionally, a well-rounded and balanced diet combined with regular exercise is key to achieving and maintaining a healthy weight. Always consult with a nutritionist or healthcare professional for personalized advice and guidance on your weight loss journey.
INGREDIENTS
- 1 cup sabudana (tapioca pearls)
- 1 medium-sized potato, peeled and diced
- 1/4 cup roasted peanuts, coarsely ground
- 2 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1 tablespoon ghee or vegetable oil (for vegan version)
- A few curry leaves
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- Lemon wedges, for serving
INSTRUCTIONS
Rinse the sabudana in water 2-3 times until the water runs clear. Soak the sabudana in enough water to cover it, and let it sit for about 4-5 hours or overnight. The sabudana should become soft and swell up after soaking.
Once the sabudana is soaked, drain any excess water using a sieve. Let it sit for 15-20 minutes to remove excess moisture.
In a non-stick pan, heat the ghee or vegetable oil over medium heat. Add cumin seeds and let them splutter.
Add the curry leaves and asafoetida, and sauté for a few seconds.
Add the diced potatoes and cook until they turn tender and slightly golden.
Stir in the chopped green chilies and ground peanuts. Sauté for a minute.
Add turmeric powder and mix well.
Lower the heat, and then add the soaked sabudana to the pan. Mix everything gently until well combined.
Season with salt and continue to cook for a few more minutes until the sabudana pearls turn translucent.
Garnish with chopped coriander leaves.
Serve the Sabudana Khichdi hot with a squeeze of fresh lemon juice on top.
TIPS
Soaking Time: Ensure that you soak the sabudana for the right amount of time. Typically, soaking them for 4-5 hours or overnight is sufficient to make them soft and easy to cook.
Drain Excess Water: After soaking, drain any excess water thoroughly. Too much water can make the khichdi sticky and mushy.
Fluffing the Pearls: Once the excess water is drained, let the sabudana sit for 15-20 minutes. During this time, gently fluff the pearls with a fork to avoid clumping.
Use Non-Stick Pan: Cooking the khichdi in a non-stick pan with minimal oil or ghee helps reduce the overall fat content of the dish.
Spice Level: Adjust the spice level according to your preference. You can increase or decrease the number of green chilies to suit your taste.
Nutrition Boost: Add some boiled and chopped vegetables like carrots, peas, or bell peppers to increase the nutritional value of the dish.
Peanuts: Roasting and grinding the peanuts enhances the flavor of the khichdi. You can also add cashews or almonds for a crunchy texture.
Serve Hot: Sabudana Khichdi tastes best when served hot. Enjoy it with a squeeze of fresh lemon juice for added flavor.
NUTRITION VALUE
Sabudana Khichdi is primarily a source of carbohydrates and provides energy. Tapioca pearls are easy to digest and can be beneficial during fasting when certain foods are avoided. Peanuts add protein, healthy fats, and essential minerals to the dish.
