Sabudana Khichdi
Sabudana khichdi is a popular Indian fasting recipe. A delicious preparation made with sago pearls (sabudana), potatoes and a few spices, this is a Vegan and gluten-free recipe. Get all the tips you need to make a non-sticky version here!
Prep Time10 minutes mins
Cook Time12 minutes mins
Soak Time6 hours hrs
Total Time6 hours hrs 22 minutes mins
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Calories: 504kcal
Wash and soak the sabudana in water.
Cover and rest overnight or at least 4-6 hours.
In a bowl mix together soaked sabudana, roasted peanut powder.
Add in salt, sugar and black pepper powder. Give everything a good stir.
Boil the potatoes and cut into cubes. Set aside. In a pan heat oil or ghee. Once hot, add cumin seeds.
Once the seeds sizzle, add green chili and grated ginger.
Add the potatoes and curry leaves. Mix and let the potatoes cook for 2-3 minutes.
Add the sabudana peanut mixture and mix well.
Cook for 8-10 minutes till the sabudana softens and the salt and sugar blend in.
Add lemon juice and turn down the flame.
Serve topped with cilantro. This khichdi tastes best with Rajgira Kadhi or a side of yogurt and cilantro chutney. Enjoy it with some Masala Chai too.
- The khichdi can be made in advance and reheated in the microwave by adding a splash of water. It does stay well for 2-3 days in the refrigerator.
- Adding red chili, turmeric, other vegetables and garlic is an option if you are not making it for a fast.
- Substitute salt with Sendha Namak if desired.
- Serve it with Rajgira Kadhi for a complete meal.
Calories: 504kcal | Carbohydrates: 85g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 857mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 4mg