Sabudana Khichdi

What makes this dish special

Sabudana Khichdi is a delicious and versatile dish that can be enjoyed as a breakfast, snack, or even dinner. This recipe is a vrat special, making it perfect for fasting days like Navratri. The dish is not only suitable for vrat, but it is also so delicious that it can be enjoyed any time of the year. The combination of sago pearls, peanuts, potatoes, and carrots creates a satisfying and flavorful meal. The addition of spices like mustard seeds, curry leaves, and red chili powder adds a delightful kick, while the lemon juice provides a refreshing tang. The key to a perfect Sabudana Khichdi is to ensure that the sago pearls are properly soaked and drained, resulting in a non-sticky and fluffy texture.

Recipe

Ingredients:

• 1 cup sabudana (raw)
• 3 Tbsp oil
• 1 tsp black mustard seeds
• 4 Tbsp peanuts
• 1 tsp ginger (grated)
• 2-3 green chilies (chopped)
• 10-12 curry leaves
• 1-2 dry red chilies (split into half)
• 1 medium boiled potato (cut into cubes)
• ½ cup carrot (julienne)
• 2 Tbsp coriander (chopped)
• 1 Tbsp + 1 tsp lemon juice
• Salt to taste
• ½ tsp red chili powder

Instructions:

1. Wash the sabudana well to remove starch and soak for 3-4 hours in water until soft. Drain and keep aside for 2-3 hours. Mix with a tsp of lemon juice.
2. In a kadai, heat the oil and add peanuts. Once they start to crackle, add the mustard seeds, ginger, green chilies, and curry leaves. Sauté for a minute and add the potatoes. Cook for a couple of minutes. Add the carrot, red chili powder, and salt. Mix well.
3. Add the sabudana and mix well. Cook for three to four minutes, add lemon juice, and switch off the flame.
4. Garnish with coriander and serve hot.

Cooking Tip:

• Ensure the sabudana is washed 4-5 times to remove the powdery substance. The water should be clear.
• Soak the sabudana with 1 inch of water above the sabudana for 1.5 hours.
• Drain the water and let it rest for 2-3 hours.
• Put the sabudana in a big colander and let all the excess moisture drain.

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