Sabudana Khichdi is a light and delicious Indian dish made with soaked sago (tapioca pearls), roasted peanuts, and a few spices. Often prepared during fasting (vrat), this khichdi is not only healthy but also comforting, with a soft, chewy texture and a subtle nutty flavor.
Ingredients:
- 1 cup sabudana (sago/tapioca pearls)
- 1 tablespoon raw peanuts
- 1 green chili, finely chopped
- ½ teaspoon cumin seeds
- 1 tablespoon chopped coriander
- 1 teaspoon lemon juice
- Salt – as per taste
- 1 tablespoon oil
Instructions:
- Soak Sabudana:
Wash sabudana thoroughly under running water until the water runs clear. Soak in just enough water to cover for 6–7 hours or overnight. Drain any excess water before cooking. - Roast Peanuts & Spices:
Heat oil in a pan. Add cumin seeds and let them crackle. Add raw peanuts and roast until golden and aromatic. - Add Chilies & Sabudana:
Add finely chopped green chilies and sauté briefly. Add the soaked and drained sabudana to the pan. - Cook the Khichdi:
Mix everything gently. Lower the flame and cook for 3–4 minutes until sabudana becomes translucent. Stir occasionally to avoid sticking. - Finish & Serve:
Turn off the heat. Add salt, lemon juice, and garnish with chopped coriander. Serve warm.
Nutritional Information (General):
- Calories: 230 kcal
- Carbohydrates: 35g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
- Calcium: 2%
- Iron: 4%
Cooking Tips & Variations:
- Avoid Stickiness: Soak sabudana with just enough water and drain excess completely.
- Fasting Variation: Use sendha namak (rock salt) instead of regular salt if making for vrat.
- Additions: You can also add boiled and diced potatoes or curry leaves for extra taste.
- Spice Levels: Increase or decrease green chili as per your spice preference.
Common Mistakes & Fixes:
- Mistake: Sticky or mushy sabudana
Fix: Use minimal water for soaking. Ensure all excess moisture is drained. - Mistake: Sabudana remains hard while cooking
Fix: Ensure sabudana was soaked adequately – it should be soft when pressed. - Mistake: Khichdi sticking to pan
Fix: Use a non-stick pan and cook on low flame with occasional stirring.
Chef’s Tips & Tricks:
- Always test the sabudana by pressing a soaked pearl between fingers – it should mash easily.
- For added flavor, dry roast peanuts separately and grind some coarsely to mix with khichdi.
- A splash of lemon juice right before serving enhances the freshness and taste.
Brand Suggestions:
- Sabudana: TRS or Natco Sabudana (available at Asda, Tesco, Indian stores)
- Peanuts: Whitworths or KTC Peanuts
- Cumin Seeds: Natco or TRS Cumin Seeds
- Oil: KTC Sunflower or Groundnut Oil
- Lemon Juice: Jif or Tesco Fresh Lemons
- Coriander: Fresh from Tesco, Sainsbury’s, or local produce shops
Equipment & Tools:
- Non-stick pan
- Spatula
- Mixing bowl
- Strainer (for sabudana)
- Chopping board & knife
Pairing Suggestions:
- Serve with a side of chilled curd or plain yogurt.
- Goes well with vrat-friendly chutney like coconut or peanut chutney.
- A warm cup of herbal tea or buttermilk complements it beautifully.
Allergen Information:
- Nuts: Contains peanuts – avoid or replace with roasted seeds if allergic.
- Gluten-Free: Naturally gluten-free, suitable for gluten-sensitive individuals.
- Vegan: Yes – this recipe is vegan-friendly.
Recipe Instructions Step by Step:
Step 1: Soak Sabudana
Rinse 1 cup of sabudana until water runs clear. Soak in water (just enough to cover) for 6–7 hours or overnight. Drain any excess water completely.
Step 2: Heat Oil & Temper Spices
In a non-stick pan, heat 1 tbsp oil. Add ½ tsp cumin seeds and let them splutter.
Step 3: Roast Peanuts
Add 1 tbsp raw peanuts and roast till golden and crunchy.
Step 4: Add Chilies & Sabudana
Add 1 chopped green chili and sauté briefly. Add the soaked sabudana and gently mix.
Step 5: Cook Gently
Lower the flame and cook for 3–4 minutes, stirring occasionally, until sabudana becomes translucent.
Step 6: Garnish & Serve
Turn off heat. Add salt, 1 tsp lemon juice, and 1 tbsp chopped coriander. Mix gently and serve warm.