Sabudana Khichdi is a popular and beloved dish across India, especially during fasting days like Navratri or Ekadashi. It’s a light, flavorful, and incredibly satisfying meal made primarily from sago (sabudana) pearls. What makes it so special is its unique texture – individual, non-sticky sago pearls mixed with crunchy peanuts, tender potatoes, and a hint of spice.
This dish is not only delicious but also provides a good source of energy, making it perfect for sustaining you during fasts. Even if you’re not fasting, it makes for a fantastic gluten-free and vegan-friendly breakfast or snack!
Follow this simple recipe to create your own perfect plate of Sabudana Khichdi.
Ingredients:
- 1 cup Sabudana (Sago)
- ½ cup Peanuts
- 2-3 Green Chilies (adjust to taste)
- 2 medium Potatoes
- 1 small Tomato (optional, for non-fasting)
- 2-3 Tbsp Oil or Ghee
- A few Curry leaves
- 1 tsp Cumin seeds
- ½ tsp Red chili powder (optional)
- Salt to taste (use rock salt/sendha namak for fasting)
- Fresh coriander leaves for garnish
- Fresh yogurt and fried green chilies for serving (optional)
Method:
Step 1: Prepare the Sabudana
- Wash the sabudana thoroughly under running water until the water runs clear.
- Soak the washed sabudana in just enough water to cover it (about 1 cup of water for 1 cup of sabudana) for 3-4 hours, or preferably overnight.
- After soaking, drain any excess water. You’ll notice the sago grains are plump, separate, and moist – this is key for non-sticky khichdi!
Step 2: Prepare Potatoes and Peanuts
- Boil two potatoes in a pressure cooker until tender. Peel their skin and cut the potatoes into small cubes.
- Roast the peanuts in a dry pan over medium heat until they are lightly browned and fragrant. Let them cool, then peel off their skins.
- Roughly grind the roasted peanuts in a grinder or crush them using a mortar and pestle. You want a coarse texture, not a fine powder.
Step 3: Cook the Khichdi
- Heat oil or ghee in a pan over medium heat.
- Add cumin seeds and let them splutter. Then, add curry leaves and finely chopped green chilies. Sauté for about a minute until fragrant.
- Now, add the chopped potatoes and tomatoes (if using). Stir for 2 minutes.
- Add the soaked sabudana, ground peanuts, and salt to taste (remember to use rock salt if fasting). Mix everything well to ensure the sabudana pearls are evenly coated with the spices and oil.
- Cover the pan and cook on low heat for about 10 minutes. Stir gently every 2-3 minutes to prevent sticking and ensure even cooking. The sabudana pearls should become translucent.
Step 4: Garnish and Serve
- Once the sabudana pearls are translucent and tender, your yummy and tasty Sabudana Khichdi is ready!
- Garnish generously with fresh coriander leaves.
- Serve hot with a side of fresh yogurt and some fried green chilies for an extra kick!
Enjoy this delightful and comforting dish that’s perfect for any time of the day!