SABUDANA KHICHDI RECIPE
Sabudana Khichdi is a popular Indian dish made with tapioca pearls, potatoes, and various spices. It is a light and flavorful dish that is commonly consumed during religious fasting or as a breakfast or snack item.
To prepare Sabudana Khichdi, start by rinsing the sabudana (tapioca pearls) under cold water until the water runs clear. Soak the sabudana in water for a few hours or overnight, then drain the excess water.
In a pan, heat ghee (clarified butter) or oil and add cumin seeds, green chili, curry leaves, and ginger. Sauté until fragrant. Add diced potatoes and cook until they are tender and lightly browned.
Next, add the soaked sabudana to the pan along with turmeric powder and salt. Cook on low heat, stirring occasionally, until the sabudana pearls turn translucent and become soft. This usually takes around 8-10 minutes.
Add coarsely ground peanuts to the pan and cook for a few more minutes. Turn off the heat and squeeze lemon juice over the khichdi. Mix well to incorporate the flavors.
Garnish with fresh coriander leaves and serve hot. Sabudana Khichdi is enjoyed on its own or with yogurt or a side of chutney.
This dish is gluten-free and can be customized by adding other vegetables like peas or carrots. It provides a good amount of carbohydrates, proteins from peanuts, and essential nutrients. It is also relatively low in fat and cholesterol.
Sabudana Khichdi is a delicious and satisfying dish that is enjoyed by people of all ages.
INGREDIENTS
- 1 cup sabudana (tapioca pearls)
- 1 medium-sized potato, peeled and diced
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 teaspoon cumin seeds
- 1 green chili, finely chopped (adjust to taste)
- 10-12 curry leaves
- 1/2 teaspoon ginger paste or grated ginger
- 1/2 cup roasted peanuts, coarsely ground
- 1/2 teaspoon turmeric powder
- Salt to taste
- Juice of 1/2 lemon
- Fresh coriander leaves, finely chopped (for garnish)
INSTRUCTIONS
- Rinse the sabudana under cold water until the water runs clear. Soak the rinsed sabudana in enough water to cover them completely. Let them soak for at least 3-4 hours or overnight. Drain the excess water using a sieve and set aside.
- Heat ghee or oil in a pan on medium heat. Add cumin seeds and let them splutter.
- Add chopped green chili, curry leaves, and ginger paste. Sauté for a minute until fragrant.
- Add the diced potatoes to the pan and cook until they are tender and lightly browned.
- Add the soaked sabudana to the pan along with turmeric powder and salt. Mix well to combine all the ingredients.
- Cook the mixture on low heat, stirring occasionally, until the sabudana pearls turn translucent and become soft. This usually takes about 8-10 minutes.
- Add the coarsely ground peanuts and mix well. Cook for another 2-3 minutes.
- Turn off the heat and squeeze the lemon juice over the khichdi. Mix well to incorporate the lemon juice.
- Garnish with fresh coriander leaves.
- Serve hot and enjoy!
NUTRITION VALUE
- Calories: 400-450 kcal
- Carbohydrates: 50-55g
- Protein: 5-6g
- Fat: 18-20g
- Fiber: 2-3g
- Sugar: 3-4g
- Sodium: 300-400mg
- Cholesterol: 0mg
