Sago Sabudana Khichdi is a popular Indian dish made with tapioca pearls, peanuts, and potatoes. It is a gluten-free and vegan recipe that is commonly enjoyed during fasting days. This recipe is easy to prepare and can be customized with spices and vegetables of your choice. The khichdi is light, flavorful, and perfect for breakfast, lunch, or dinner. Serve it hot with yogurt or mint chutney for a wholesome meal.
Ingredients
- 1 cup sago (sabudana)
- 2 medium-sized potatoes, boiled and peeled
- 1/2 cup roasted peanuts, coarsely ground
- 2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon grated ginger
- 1 tablespoon ghee or oil
- A few curry leaves
- 1/2 teaspoon rock salt (sendha namak)
- 1/2 teaspoon black pepper powder
- Juice of 1 lemon
- Fresh coriander leaves, chopped
Directions
- Step 1: Rinse the sago (sabudana) under running water until the water runs clear. Soak the rinsed sago in enough water for 3-4 hours. The sago will absorb the water and become soft.
- Step 2: Drain the soaked sago using a strainer and let it rest for 15-20 minutes. The excess water will drain out, and the sago pearls will become fluffy.
- Step 3: In a pan, heat ghee or oil over medium heat. Add the cumin seeds and let them splutter. Then, add the grated ginger, chopped green chilies, and curry leaves. Sauté for a minute.
- Step 4: Add the boiled and diced potatoes to the pan. Sprinkle some rock salt and black pepper powder. Mix well and cook for 2-3 minutes.
- Step 5: Add the soaked sago pearls and coarsely ground peanuts to the pan. Mix everything gently to combine the ingredients.
- Step 6: Cook the khichdi on low heat for 5-7 minutes, stirring occasionally. The sago pearls should turn translucent and become soft.
- Step 7: Squeeze the lemon juice over the khichdi and give it a final stir. Turn off the heat and garnish with freshly chopped coriander leaves.
- Step 8: Serve the sago sabudana khichdi hot with yogurt or mint chutney. Enjoy!
