Sabudana Khichadi is an Indian dry or semi-dry dish made from sago (tapioca pearls), peanuts, and boiled potatoes. The chewy, see-through pearls take on freshly ground spices in this dish, with aromas wafting with every bite and the occasional crunch from peanuts. It balances spices and aromatics from fresh cilantro, green chillies, and whole cumin seeds, with a punchy addition of lemon juice for acidity. The soft pearls offer a light texture, making every bite enjoyable. Sabudana is a light dish that is perfect for fasting. Sabudana Khichadi recipe is usually quite sought after during the season of Navratri, or Maha Shivaratri. The ideal fasting food can be cooked with cumin seeds, green chillies, and chopped potatoes while adding a sea of flavours to explore. The flavourful Sabudana khichadi is the perfect choice if you're looking for a fasting recipe or just some light breakfast/dinner to experiment with. The addition of roasted peanuts also adds a delicious and nutty flavour to the recipe, complimenting the chewiness of Sabudana. Adding lemon zest or lemon juice will add a delightful flavour to your recipe. Let's try out this Sabudana Khichadi recipe today, and don't forget to share it with your friends and family.

• 1 cup sabudana
• 1 tbsp ghee
• 1 tsp cumin seeds
• 2 green chilies
• 1 potato
• 1/4 cup peanuts
• 1 tbsp coriander leaves
• 1 tbsp curry leaves
• Salt

• Take a large bowl and add 250 gms of sabudana to it.
• Wash it thoroughly with cold water. This process will ensure that all the excess starch is eliminated from the sabudana. Let's begin making Sabudana khichadi.
• Now, soak the sabudana in 3 cups of water, or water that's just enough to cover it. Let it sit overnight or for at least 5-6 hours.
• The next morning, you will see that the sabudana has swelled up and softened. We now have the perfect texture for our sabudana recipe.
• Now, drain the excess water well, ensuring the sabudana remains moist but not soggy, as too much water can ruin the Khichadi.
• Dry roast 100 gms of peanuts in a pan over medium heat until golden and aromatic. Let them cool, then coarsely grind them, keeping a rough texture for added crunch in the dish.
• Heat 2 tbsp of oil or ghee in a pan over medium heat; ghee adds richness, while oil is lighter.
• Add 1 tsp of cumin seeds and let them splutter, releasing a wonderful aroma.
• Next, add 1-2 finely chopped green chillies and 8-10 curry leaves.
• Continue stirring for a few minutes until the chillies are fragrant and the curry leaves have become crisp. Feel free to adjust the chillies based on the spice of your chilli.
• Finally, add the soaked and carefully drained sabudana to the pan.
• Mix them well with the cumin, green chillies and curry leaves.
• Continue cooking on low heat for about 5-7 minutes while stirring occasionally.
• Slowly, the sabudana will begin to absorb the flavours without sticking to the pan.
• Now, add the crushed peanuts, and add some salt, and some sugar to balance the flavours and to add some sweetness to the recipe.
• Continue cooking for about five more minutes until the flavours fuse.
• Finally, add 2 tbsp each of freshly grated coconut and chopped coriander leaves. The coconut adds sweetness and texture, while the coriander provides a fresh herbal note. Mix well and turn off the heat. Serve the hot recipe of Sabudana Khichadi with a bowl of yoghurt or raita, which enhances the flavour and adds a cooling element.
• If you liked this recipe of Sabudana Khichadi, don't forget to share it with your friends and family.