Sabudana Khichdi is extremely simple to make, nutritious & so very flavorful. This vegan & gluten-free dish is popular across India, especially during the fasting season of Navratri.
Servings: 4persons
Calories:
Author: Natasha Minocha
Ingredients
200gmsSabudana / sago
1/3cupRoasted Peanuts, crushed
1tspRed Chilli powder
Salt to taste
1tbspOil
1tspCumin seeds
10-12Curry leaves
1/2 tspTurmeric powder
1tspGinger, finely grated
1smallGreen chilli, finely chopped
2smallPotatoes, boiled and cut into small cubes
Small handful chopped fresh coriander
Juice of 1 lemon
Instructions
Soak the sabudana in water overnight. The water should just cover the sabudana pearls.
Next morning, fluff them up gently using a fork or spoon.
Combine the crushed peanuts, red chili powder and salt in a small bowl. Mix this in the soaked sabudana/sago.
Heat oil in a pan. Add the cumin seeds, curry leaves. As soon as they splutter, add the ginger and turmeric. Now combine the potatoes and green chilli. Cook till the potatoes are soft and slightly crispy.
Now add the sabudana/sago and some of the fresh coriander. Cook for a few minutes, uncovered till the pearls look translucent. Turn off the heat.
Taste and adjust for seasoning. Mix in the lemon juice, sprinkle with the remaining coriander and serve immediately. Enjoy!