Sabudana (Sago) Khichdi

Sabudana (Sago) Khichdi

Recipe by Mudita BhageriaCourse: Breakfast, Side, AppetizersCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes

Many people struggle to make the perfect sabudana khichdi. Here i’m sharing how to make the best non – sticky and fluffy sabudana khichdi this recipe keeps you full for longer and give you instant energy. which makes perfect for fasting.

Ingredients

  • 1 cup sabudana (sago)

  • ¼ cup peanuts

  • 1 medium potato boiled and cut into pieces

  • 2 tbsp ghee or oil

  • saltto taste

  • 1 tbsp lemon juice

  • Cilantro for garnish

  • 1 tsp cumin seeds (jeera)

  • Few curry leaves about 4 to 5

  • 2 tsp black pepper or to taste

  • 1-2 green chilis, chopped

Directions

  • Add sabudana into a wide bowl and rinse very well using your fingers.
  • Repeat this 3 times and remove water completely. Then add ½ cup water and soak for about overnight or 3 to 4 hours.
  • Then, after sabudana soaks well, drain with a colander and ensure there’s no excess water left.
  • Start on medium heat and take a frypan and put on the stove. When the pan is hot, add about 2 tsp oil or ghee and roast the peanuts until golden brown. Stir often, remove the peanuts, and keep the pan on the heat.
  • Add the rest of oil or ghee, then add cumin seeds and curry leaves and wait until the cumin crackles.
  • Add green chilies, mix, then add potatoes and leave for 1 minute. Now add the sabudana and mix for a minute then add salt and pepper.
  • Cover the lid for about 3 minutes. Again, stir, and if required add a little water (about 2 tbsp). Cover the lid for about 2 minutes.
  • Add peanuts, lemon juice and cilantro.
  • Enjoy with yogurt and/or tea!

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