Sabudana Khichdi

Sabudana Khichdi is a savory Indian dish made primarily from soaked sabudana (sago/tapioca pearls). It’s a popular fasting food, especially in Maharashtra, India. The dish is known for its light, fluffy texture and a balance of sweet, salty, and spicy flavors. Key ingredients include peanuts, potatoes, green chilies, and spices. It’s a quick and easy meal that’s both nutritious and satisfying.

Here’s the Sabudana Khichdi recipe, with detailed steps:

Ingredients:

• 1 cup Sabudana (Sago/Tapioca Pearls)
• ½ cup Roasted Peanuts
• 2 medium-sized Potatoes, boiled and diced
• 2-3 Green Chilies, finely chopped
• 1 teaspoon Cumin Seeds
• 2 tablespoons Ghee or Oil
• Salt to taste
• Sugar (optional)
• Lemon juice (optional)

Instructions:
Preparing the Sabudana:
* Wash the sabudana thoroughly until the water runs clear.
* Soak the sabudana in just enough water to cover it for 2-3 hours or overnight. The sabudana will absorb the water and swell.
* Drain the sabudana and remove any excess water.

Preparing the Peanuts:
* Dry roast the peanuts and let them cool.
* Coarsely grind the roasted peanuts.

Making the Khichdi:
* Heat ghee or oil in a pan (kadai).
* Add cumin seeds and let them splutter.
* Add the green chilies, and sauté for a minute.
* Add the boiled and diced potatoes, and sauté for two minutes.
* Add the ground peanuts, salt, and sugar (if using). Mix well.
* Add the soaked sabudana and mix gently.
* Cook on medium heat for 3-4 minutes, or until the sabudana becomes translucent.
* If preferred, add lemon juice and mix.

Serving:
* Serve the sabudana khichdi hot.

Tips:

• Do not soak the sabudana in too much water, or it will become sticky.
• Avoid over-stirring the sabudana while cooking to prevent it from becoming sticky.
• You can add a few curry leaves to the dish for extra flavor.
• This delicious Sabudana Khichdi is a popular dish in Maharashtra, especially during fasting periods.