Sabudana khichdi – Vrat Ka Khana. So this week I am starting my series of Vrat /Fasting recipes. Sabudana Khichdi is extremely simple to make, nutritious and so very flavorful. This vegan and the gluten-free dish is popular across India, especially during the fasting season of Navratri.

Navratri is the time to spend time with yourself, meditate and connect with the source of existence. However, one has to make sure that there is sufficient intake of fresh fruits and other sattvik food to stay energized. Sattva is the quality of tranquillity and positivity within us. An increase in sattva makes for a calm, creative and clear mind.  As its often quoted You are what you eat.

Sabudana /sago is made from tapioca root. While it’s loaded with carbohydrates and has a low Glycemic Index. It makes for an energy-boosting meal which is why it is so popular during the fasting days. Besides this its good for general metabolism and digestive system due to its high fiber content.

This khichdi is fairly easy to make. The trick is to make sure that the sabudana is soaked overnight in just enough water to cover it. The next morning the grains are all plumped up and require a quick cook in the hot pan. Cooking for a few minutes till the sago is translucent is really enough to make a delicious non-sticky khichdi.

So now for what all you can add to Sabudana Khichdi to make it a complete meal:-

I add potatoes, green chilies, ginger,  cumin seeds, peanuts, and fresh coriander leaves along with spices like turmeric and chilli powder to my khichdi. You may add pomegranate to it or even coconut would be great.  I usually make it for breakfast but it makes a great snack, an easy lunch or a light dinner too !!

Serve it with Raita- I usually do beetroot or bathua ( goosefoot/ lamb’s quarters)  raita, sprinkle with roasted cumin powder.

And oh you can also use sabudana / sago to make the most delicious and easy SABUDANA KHEER ! This recipe is perfect for Navratri too.

NOTE:

• If making it for fasting, follow the Sabudana Khichdi recipe as it is except add sendha namak  (Himalayan rock salt) in place of salt.
• The trick to cooking sabudana without it getting all stodgy and clumpy is soaking it. I advise an overnight soak. Don’t skip this step and you’ll get perfectly cooked translucent sago pearls.

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