Sabudana Khichdi

Sabudana Khichdi

A fasting-style sabudana khichdi cooked with potatoes, green chilies, roasted peanuts, and cumin tempering until the pearls turn slightly transparent.

Ingredients

• 1/4 kg sabudana (tapioca pearls) (soaked 4–5 hours and covered)
• 200 g peanuts (singdana) (roasted and coarsely (half) crushed)
• 2 potatoes
• 5–6 green chilies
• salt
• 2 teaspoons sugar
• oil (for tempering)
• cumin seeds (for tempering)

Instructions

1. Roast peanuts and coarsely crush them (half-crushed).
2. Soak sabudana for 4–5 hours; keep covered.
3. Heat oil; add cumin seeds.
4. Fry potatoes and green chilies.
5. Add soaked sabudana and mix.
6. Add salt and sugar; add crushed peanuts and mix.
7. Cook on low heat for about 15 minutes until sabudana becomes slightly transparent, stirring occasionally.

Tips

• Cook until the sabudana turns slightly transparent for best texture.