Sabudana khichdi: A Perfect Meal During Fasting Period

Sabudana khichdi

Sabudana khichdi is a popular Indian dish made with tapioca pearls and peanuts. It is commonly eaten during religious fasts, but it can be enjoyed as a breakfast or snack any time of the day. Here's a simple recipe for homemade sabudana khichdi:

Recipe Yield: 2 servings

Cooking Time: Approximately 15 minutes.

Time taken in different activity:

Activity	Time
Rinsing and Soaking Time	About 4-5 hours
Cooking Time	Around 15 minutes
Garnishing Time	Around 2-3 minutes
Total Maximum Time	Around 5 hours 20 minutes

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 1/2 cup roasted peanuts (optional), coarsely ground
• 1 tsp cumin seeds
• 1/2 tsp black pepper
• 1 tsp ginger, finely chopped
• 2 green chilies, finely chopped
• 2-3 tsp ghee or refined oil
• Rock salt (during fasting period) or common salt (during any other time), to taste
• Lemon juice, to taste
• Coriander leaves, chopped, for garnishing

Instructions:

Rinsing and Soaking Process
• Rinse the sabudana thoroughly in a fine-mesh strainer until the water runs clear. Soak the sabudana in water using the same size cup, then cover it for 4-5 hours.
Cooking Process
• In a pan, heat the ghee or refined oil over a medium flame. Add the cumin seeds and allow them to splutter for a few seconds.
• Add the chopped ginger and green chilies and sauté for a minute.
• Then add black pepper and rock salt to taste.
• Add the sabudana and ground peanuts and mix well. Cook for another 5-7 minutes, stirring frequently, until the sabudana becomes translucent and soft.
Garnishing
• Squeeze some lemon juice over the khichdi and garnish with chopped coriander leaves.

Tips and Tricks for Perfect Recipe:

1. Use good quality, fresh sabudana for best results.
2. Sabudana should be soaked in water in a 1:1 ratio. Soaking it for too long can make it mushy, while soaking it in too little water can make it hard and chewy.
3. Drain the water from the sabudana and spread it out on a clean, dry cloth. Cover it with another cloth and let it sit for a few minutes until the pearls are dry.
4. Use a non-stick pan or a heavy-bottomed pan to prevent the khichdi from sticking to the bottom.
5. Roast the peanuts beforehand and then coarsely grind them. This adds a nice crunch to the khichdi.
6. Adjust the quantity of green chilies and lemon juice according to your taste preference.
7. You can also add some curry leaves or cumin powder for extra flavor.

Enjoy your homemade sabudana khichdi!

You may also like other fasting cuisine:

Lauki Raita