Happy Janamashtami Everyone!!! Sharing today an easy recipe to enjoy during your fast, Sabudana Khichdi!!! It can also be relished in the breakfast or as an evening snack. Enjoy it with some green chutney and curd (yogurt).
Also try: Kuttu Waffles, Coconut Ladoo, Saatvik Jeera Aloo or Sama Rice Kheer.
Course: Main Course
Cuisine: Indian
Time: Preparation – 10 mins, Soaking – 4 hours, Cooking – 15 mins, Total – 4 hours 25 mins.
Servings: 2
Ingredients:
- Sabudana (Pearl Tapioca) – 1 cup
- Boiled Potato – 1 large (cut into cubes)
- Green Chilli – 3-4 (finely chopped)
- Roasted Peanuts – 1/2 cup
- Cumin Seeds – 1 tsp
- Ground Black Pepper – 1/2 tsp
- Ghee (Clarified Butter) – 2 tbsp
- Lemon Juice – 1 tbsp (Optional)
- Water – 1 cup
- Salt to taste
- Chopped Coriander Leaves for garnishing.
PS: 1 Cup = 250 ML.
How to make Sabudana Khichdi:
- Thoroughly rinse sabudana to get rid of the excessive starch, then soak sabudana in water for 4-5 hours or overnight in a wide bowl
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Once soaked, drain it using a colander to get rid of any excess water. Check if sabudana is ready to cook by pressing a pearl between your thumb and index finger. It should smash easily, keep aside. If it is a little hard in the center, then add a few tbsp of water in the bowl. Cover for another 30 mins
- Crush roasted peanuts in a mortar-pestle or grind on pulse in a mixer-grinder. Don’t over do it, keep aside
- Heat ghee in a pan or a kadhai, add cumin seeds and let it splutter
- Add green chillies and saute for a few secs
- Add boiled potatoes, ground black pepper and salt. Mix and cook on a medium flame for about 5 mins, stirring occasionally. Potatoes will crisp a bit
- Add soaked sabudana and crushed peanuts. Mix well and cook for a few more mins, stirring occasionally. Once sabudana will start turning translucent then turn off the flame
- Add chopped coriander leaves and lemon juice. Mix well and your Sabubana Khichdi is ready.
A Plate of Happiness 