Sabudana Khichdi with Peanuts and Potato
8 hours 23 minutes
6 reads
About Sabudana Khichdi with Peanuts and Potato
A classic Navratri vrat sabudana khichdi made with soaked tapioca pearls, roasted peanuts, potato and mild spices.The sabudana is soaked ahead of time and then cooked quickly on the stovetop for a soft, fluffy texture without becoming sticky.
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep8 minutes
Cook15 minutes
Total8 hours 23 minutes
Ingredients
For the Khichdi
- 1 cup Sabudana Tapioca pearls
- 1/2 cup Peanuts Roasted and coarsely crushed
- 1 cup Potato Boiled, peeled and diced
- 1 tbsp Ghee For cooking
- 1/2 tsp Cumin Jeera
- 1 Green Chilli Finely chopped, optional
- 1 tbsp Coriander Leaves Finely chopped
- 1 tbsp Lemon Juice Freshly squeezed
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
Instructions
Soaking the Sabudana
- Rinse the sabudana 2–3 times until the water runs mostly clear. Drain completely. Add just enough fresh water to the bowl to come level with the sabudana, rather than leaving it submerged under a large amount of water.
- Cover and soak for 6–8 hours or overnight. Before cooking, press a soaked pearl between your fingers. It should mash easily without a hard centre. If there is excess water, drain it completely.
Cooking the Khichdi
- Heat the ghee in a wide pan over medium heat. Add cumin and let it sizzle. Add the diced boiled potato and cook for 2–3 minutes until lightly golden.
- Add the green chilli and crushed peanuts and stir for 30 seconds.
- Add the drained sabudana, black pepper and sendha namak. Gently toss everything together and cook over low to medium heat for 4–5 minutes, stirring occasionally, until the sabudana turns translucent and is cooked through.
- Turn off the heat. Add lemon juice and coriander leaves and toss gently. Taste and adjust sendha namak or lemon juice if needed.
Recipe Notes
Make-Ahead Tip
Sabudana needs soaking time, so rinse and soak it the night before. Boil and dice the potato and roast the peanuts ahead of time. Once soaked correctly, the khichdi itself takes about 15 minutes of active cooking.Office Tiffin Tip
Sabudana khichdi is best eaten fresh, but it can be packed in an insulated tiffin for a short commute. Avoid sealing it while it is extremely hot, as trapped steam can make the texture sticky.Quick Swap
For a lighter version, reduce the potato slightly and increase the roasted peanuts. You can also leave out the green chilli for a milder khichdi.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Related Posts You May Like
Recipe Nutrition
Calories: 613kcalCarbohydrates: 86gProtein: 12gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 19mgSodium: 231mgPotassium: 731mgFiber: 11gSugar: 2gVitamin A: 22IUVitamin C: 29mgCalcium: 57mgIron: 3mg
