If there is one dish that has been more on the ‘miss’ side of things, than the ‘hit’ side, it has to be sabudana Khichdi. I have tried this way too many times but somehow haven’t always been able to get it right. Until now! It’s magic! It worked and tasted amazing so I absolutely had to share it with you 🙂
Sabudana was not really a part of my diet growing up, it doens’t feature much in Bengali or Bihari cooking. I used to try some sabudana Khichdi or vadas at my friends’ places during navratri, since it is a big part of the fasting menu and navratri is a major festival in Delhi.
Having spent many years in Maharashtra, I started eating more sabudana Khichdi as a breakfast option and realized it is quick to make, delicious and filling. Definitely worth learning!
The only potential trouble point in this recipe is the sabudana. The main ingredient. No biggie! 😜
It needs to be washed thoroughly to remove excess starch and then left to soak overnight, in just the right amount of water to make it easy to cook. It also needs to be cooked for just the right amount of time so that it doesn’t get gluggy and sticky and become one big messy ball. So yeah, you can understand why it wouldn’t be easy.
I have persevered, with long gaps in between to allow me to channel inner peace and give this another go 🙂 Thankfully I seem to have got a hang of it now. Woohooo!
Being the aloo lover that I am, I always add potatoes to the Khichdi, along with some green chillies, peanuts, and basic spices. This part is easy!
Once all this is ready, just toss in the prepped sabudana and mix for a few minutes till the pearls become transluscent. That’s it. Done. Dig in!
I love this with a cup of tea or coffee, makes for a lovely start to the day! Hope you try this soon 🙂
1 cup sabudana
1 cup water
1/2 tsp cumin (jeera) seeds
1 potato – peeled and diced into small cubes
1 green chilli – finely chopped
2 sprigs curry leaves
2 tbsp peanuts
1 tbsp oil
1/2 tsp lemon juice
Salt to taste
Fresh coriander for garnish
- Rinse sabudana 3-4 times under water, till the water runs clear. This helps to remove the starch
- Drain the sabudana and place in a bowl. Add a cup of water and let it soak overnight
- The sabudana will be plump and ready to cook next day. Drain the water and let the sabudana sit in a colander till ready to cook. To test if it is ready, gently press a sabudana pearl between your thumb and finger. It should smash easily
- Heat oil in a pan. Add the cumin seeds and let them crackle
- Add the potatoes and mix. Let it cook for 5-7 minutes till slightly browned and cooked through
- Add the peanuts and cook for 3-4 minutes Add curry leaves and chilli and cook for 30s
- Mix in the drained sabudana and salt to taste.
- Cook for 4-5 minutes till the pearls become transluscent. Stir two to three times till it’s ready and then take the pan off the heat. Make sure you don’t cook for too long else it will become clumpy and gluggy
- Squeeze lime juice, adjust salt and garnish with fresh coriander. Serve with hot tea/coffee 🙂