Sabudana Khichdi Recipe: The Ultimate Fasting (Vrat) Special
Enjoy a bowl of fluffy, non-sticky Sabudana Khichdi, the perfect gluten-free meal for fasting or breakfast. Made with sago pearls, roasted peanuts, and tempered with cumin and ghee, this traditional dish is both light and energizing.
Ingredients
- 1 cup sabudana sago pearls
- 4 tbsp peanuts roasted and crushed
- 1 tbsp sugar
- 3/4 tsp sindhav salt rock salt
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 medium potato boiled and cubed
- 2 green chilis chopped
- 1/2 tsp black pepper powder
- 1 sprig curry leaves
Instructions
The Perfect Soak
- Place the 1 cup sabudana in a colander and wash thoroughly under running water to remove excess starch. Drain well. Transfer to a bowl and add just enough water to barely cover the pearls. Let them soak for 4–6 hours (or overnight). The pearls should be moist and easily mashable between your fingers when ready.
Season the Pearls
- To the soaked sabudana, add the crushed roasted 4 tbsp peanuts, 1 tbsp sugar, and 3/4 tsp sindhav salt. Mix gently so the pearls are evenly coated with the peanut powder. This is the secret to keeping them separate while cooking!
The Tempering
- Heat the 2 tbsp ghee in a non-stick pan over medium heat. Add the 1 tsp cumin seeds and let them sizzle. Add the curry leaves, chopped 2 green chilis, and 1/2 tsp black pepper powder. Stir for a few seconds until fragrant.
Sauté the Potatoes
- Add the boiled, cubed 1 medium potato to the pan. Sauté them for 2–3 minutes until they get a slightly golden edge from the ghee.
Combine and Cook
- Turn the heat to low and add the prepared sabudana mixture. Toss everything together gently. Cover the pan with a lid and cook for 2–3 minutes. Serve hot!