Sabudana Khichdi

Serves 1 · Prep 10 min · Cook 7 min · 645 calories per serving

A popular Indian savory dish made with tapioca pearls, potatoes, and peanuts, often consumed during fasting.

Why it's healthy

Sabudana Khichdi is a significant source of energy, primarily from the simple carbohydrates in tapioca pearls and potatoes, making it ideal for replenishing energy stores, especially during fasting. The inclusion of peanuts boosts the dish's nutritional profile by providing plant-based protein, essential for muscle maintenance, and healthy monounsaturated fats, which support heart health. It is naturally gluten-free, making it a safe and satisfying option for individuals with celiac disease or gluten sensitivity. Potatoes contribute potassium, an important electrolyte for fluid balance, while a final squeeze of lemon juice adds a dose of Vitamin C, an antioxidant that supports immune function.

Ingredients

• 1/2 cup Sabudana (tapioca pearls)
• 1 medium Potato, boiled and cubed
• 2 tbsp Roasted peanuts, coarsely crushed
• 1 tbsp Ghee or Oil
• 1/2 tsp Cumin seeds
• 1 Green chili, finely chopped
• 4-5 Curry leaves
• 1/2 tsp Sugar (optional)
• 1 tsp Lemon juice
• Rock salt (Sendha Namak) to taste
• 1 tbsp Fresh coriander, chopped

Instructions

1. Wash sabudana until water runs clear. Soak in just enough water to cover for 4-6 hours. Drain completely.
2. In a bowl, gently mix the soaked sabudana with crushed peanuts, salt, and sugar.
3. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. Add green chili and curry leaves, and sauté for a few seconds.
5. Add the boiled potato cubes and sauté for a minute until lightly golden.
6. Add the sabudana mixture to the pan and mix gently.
7. Cook for 4-5 minutes, stirring occasionally, until the sabudana pearls become translucent.
8. Turn off the heat, add lemon juice, and mix well.
9. Garnish with chopped coriander leaves and serve hot.