Sabudana khichdi

Name: Sabudana khichdi
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup sabudana (soaked overnight or for 4-5 hours); 1 boiled potato (peeled and cut into cubes); 2 tbsp roasted peanuts (removed skin and coarsely crushed); 3 green chillies chopped; 1 tsp jeera; 1 tbsp sugar; 1 tbsp lemon juice; to taste Salt; 1 tbsp oil or ghee; as needed Chopped coriander leaves for garnishing

Kanika Pareek @kitchenlifelover

Madhya Pradesh

One of the most popular recipes that consumed during fasts is SABUDANA KHICHDI. It's a very simple recipe made with very few ingredients. Here is my recipe for that perfect non sticky sabudana khichdi.

Kanika Pareek @kitchenlifelover

Saved

Ingredients

20 minutes

2 servings

1 cupsabudana (soaked overnight or for 4-5 hours)
1boiled potato (peeled and cut into cubes)
2 tbsproasted peanuts (removed skin and coarsely crushed)
3green chillies chopped
1 tspjeera
1 tbspsugar
1 tbsplemon juice
to tasteSalt
1 tbspoil or ghee
as neededChopped coriander leaves for garnishing

Saved

Steps

20 minutes

1

Firstly, fluff the sabudana with a fork.
2

Add roasted and crushed peanuts, sugar, salt and lemon juice. Mix it well and keep aside.
3

Heat ghee in a pan on low medium heat.
4

Add jeera and green chilli. Saute for few seconds.
5

Add boiled and cubed potato. Mix well and cook for 1-2 minutes.
6

Then, add in the sabudana mixture. Mix well. Cover with a lid and cook for 2-3 minutes.
7

After 2-3 minutes, open the lid. If the sabudana looks white to transparent it means your khichdi is ready. But if not, then cover it again and cook for more couple of minutes.
8

Garnish with chopped coriander leaves and serve hot with curd and potato wafers.