Sabudana Khichdi Recipe
Sabudana Khichdi is a classic Indian dish made with soaked sago pearls, potatoes, peanuts, and aromatic spices. This savory and slightly tangy recipe is perfect as a light meal or snack, especially popular during fasting periods. The dish is flavorful, easy to digest, and boasts a delightful texture with crunchy peanuts and soft sabudana.
- Prep Time: 8 hours 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 3 servings 1x
- Category: Breakfast / Snack
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Sabudana Soaking
- 1 cup sabudana (sago pearls), 180 grams
- 1 cup water (8 oz)
Cooking
- 1 tablespoon oil (avocado oil recommended)
- 1/2 teaspoon cumin seeds
- 1 medium potato (200 grams), diced small (about 1 cup)
- 2 tablespoons raw peanuts
- 1–2 green chilies, chopped (adjust to taste)
- 6–7 curry leaves
- 1/2 teaspoon salt (use sendha namak if making for fast)
- 1/2 teaspoon sugar (optional)
- Juice of 1/2 lemon
- 1 tablespoon cilantro, chopped
Instructions
- Rinse and soak sabudana: Rinse the sabudana under running water until the water turns clear to remove excess starch. Transfer to a large bowl and add exactly 1 cup of water. Let it soak overnight or for about 6-8 hours.
- Drain soaked sabudana: After soaking, drain the sabudana using a colander to remove any excess water. Check readiness by pressing a pearl between thumb and index finger; it should mash easily.
- Heat oil and temper spices: Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds to release their flavor.
- Cook potatoes: Add diced potatoes to the pan and sauté for 3-4 minutes, stirring frequently until they are nearly cooked through. Small dice ensures even and quick cooking.
- Add peanuts and spices: Add raw peanuts to the pan and cook for another 2-3 minutes. Then add chopped green chilies and curry leaves, cooking for one more minute.
- Cook sabudana: Add the drained sabudana to the pan along with salt and optional sugar. Mix well to combine all ingredients.
- Simmer until translucent: Cook for a few minutes while stirring occasionally, until most of the sabudana pearls turn translucent. Avoid overcooking to prevent stickiness.
- Finish with lemon and cilantro: Remove the pan from heat. Add lemon juice and chopped cilantro, tossing gently to combine all flavors.
- Serve: Serve the sabudana khichdi hot, ideally with chilled yogurt on the side for a refreshing contrast.
Notes
- Ensure sabudana is well soaked and soft before cooking; this prevents hardness in the final dish.
- Use sendha namak (rock salt) if preparing this dish during fasting.
- Dicing potatoes small helps them cook faster and blend well with sabudana.
- If the sabudana sticks together excessively, reduce soak time or dry well before cooking.
- Green chili quantity can be adjusted based on your heat preference.
Keywords: Sabudana Khichdi, Sago Pearls Recipe, Indian Fasting Food, Vegan Khichdi, Gluten Free Snack
Find it online: https://dinewithlily.com/sabudana-khichdi-recipe/
