Sabudana khichdi is a popular dish in India, especially during fasting periods. This gluten-free delicacy is made from tapioca pearls and is not only tasty but also packed with energy. Whether you’re observing a religious fast or simply want to enjoy a healthy meal, sabudana khichdi is a fantastic choice. In this article, we will guide you through the process of making this delightful dish in just ten simple steps.
| Ingredients | Quantity |
|---|---|
| Sabudana (Tapioca pearls) | 1 cup |
| Potatoes | 2 medium-sized |
| Peanuts | ¼ cup |
| Green chilies | 2 (finely chopped) |
| Cumin seeds | 1 tsp |
| Ghee or oil | 2 tbsp |
| Salt | to taste |
| Coriander leaves | for garnishing |
| Lemon juice | 1 tbsp |
| Water | as needed |
Preparing the Sabudana
The first step in making sabudana khichdi is preparing the sabudana. Rinse 1 cup of sabudana under running water to remove excess starch. Soak the rinsed sabudana in water for about 4 to 5 hours or overnight. The soaking time is crucial as it allows the pearls to swell and become soft. After soaking, drain any excess water and let them sit for a while so they are fluffy and not sticky.
Boiling the Potatoes
Next, take 2 medium-sized potatoes, peel them, and chop them into small cubes. Boil the chopped potatoes in a pot until they are soft but not mushy. Drain the water and set the boiled potatoes aside. Boiled potatoes add a creamy texture to the khichdi and complement the sabudana perfectly.
Preparing the Peanuts
In a dry pan, roast ¼ cup of peanuts on low heat until they turn golden brown and aromatic. Allow them to cool and then coarsely grind them. Roasted peanuts add a crunchy texture and nutty flavor to the dish, making it more enjoyable.
Cooking the Khichdi
In a large pan, heat 2 tablespoons of ghee or oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Then, add the finely chopped green chilies and sauté for a minute. This will infuse the oil with a spicy flavor. Next, add the soaked sabudana and roasted peanuts to the pan, stirring well to mix everything.
Adding Potatoes and Seasoning
After mixing the sabudana and peanuts, add the boiled potato cubes to the pan. Season the mixture with salt to taste. Stir everything gently, ensuring the potatoes do not break. Cook on low heat for about 5-7 minutes, allowing the flavors to blend together.
Finishing Touches
Once cooked, remove the pan from heat. Squeeze in the juice of 1 tablespoon of lemon for a tangy flavor and mix well. Garnish with freshly chopped coriander leaves for a fresh aroma and visual appeal. Your delicious sabudana khichdi is now ready to be served!
Serving Suggestions
Sabudana khichdi can be served hot with a side of yogurt or green chutney. It makes for a filling meal that will keep you energized during fasting. The dish can also be enjoyed as a snack any time of the day. Its versatility makes it a favorite among many.
FAQs
Can I make sabudana khichdi without potatoes?
Yes, you can make sabudana khichdi without potatoes if you prefer a lighter version. The khichdi will still taste delicious and can be enjoyed with additional peanuts for crunch.
What can I use instead of ghee?
If you’re looking for a vegan option, you can use oil instead of ghee. Coconut oil or any neutral oil works well in this recipe.
Can I add vegetables to sabudana khichdi?
Yes, you can add vegetables like carrots or peas to sabudana khichdi. Just make sure to cook them before adding to the khichdi.
How do I store leftover sabudana khichdi?
Store any leftover sabudana khichdi in an airtight container in the refrigerator. Reheat it in a pan before serving to restore its texture.
For more information about the health benefits of sabudana and fasting, you can visit trusted sources such as the [National Institute of Nutrition](https://www.nin.res.in) and the [Food Safety and Standards Authority of India](https://www.fssai.gov.in).
Now that you know how to make sabudana khichdi, it’s time to enjoy this delightful dish during your fast or whenever you crave something tasty and nourishing!