Sabudana Khichdi is a popular Indian fasting food made from tapioca pearls (sago), typically consumed during festivals or fasting periods. Here’s a simple recipe to cook Sabudana Khichdi:
Ingredients:
- 1 cup sabudana (tapioca pearls)
- 1 medium-sized potato, peeled and diced
- 2-3 green chilies, finely chopped (adjust to taste)
- 1/4 cup roasted peanuts, coarsely crushed
- 1 teaspoon cumin seeds
- 1 tablespoon ghee or oil
- 1 teaspoon sugar (optional)
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges for serving (optional)
Instructions:
- Soak Sabudana:
- Rinse the sabudana under cold water until the water runs clear.
- Soak the rinsed sabudana in water just enough to cover it, for at least 4-6 hours or overnight. Ensure the water level is just above the sabudana.
- Drain Sabudana:
- After soaking, drain the sabudana using a fine-mesh strainer or colander to remove excess water.
- Let the drained sabudana sit for 30 minutes to 1 hour to allow excess moisture to evaporate.
- Prepare Ingredients:
- Heat ghee or oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add diced potatoes and sauté until they are cooked and slightly crispy.
- Add chopped green chilies and sauté for another minute.
- Add Sabudana:
- Add the drained sabudana to the pan.
- Add salt and sugar (if using) to the sabudana and mix well.
- Cook Sabudana:
- Stir the sabudana continuously on low to medium heat to prevent sticking.
- Cook for about 5-7 minutes until the sabudana pearls turn translucent, soft, and separate easily.
- Add Peanuts:
- Add the coarsely crushed peanuts to the pan.
- Mix everything together and cook for another 2-3 minutes.
- Garnish and Serve:
- Garnish the Sabudana Khichdi with freshly chopped coriander leaves.
- Serve hot with lemon wedges on the side for squeezing over the khichdi, if desired.
Enjoy your delicious and comforting Sabudana Khichdi, perfect for breakfast or as a snack during fasting days or anytime you crave a light and tasty dish!