Sabudana Khichdi is a medley of tapioca pearls sprinkled with vibrant spices, creating a gluten-free dish with a delectable taste. It is gentle on the stomach, offering gastronomic comfort and a wholesome dining experience. An ideal choice throughout the year, especially during Navratri when people follow dietary restrictions including fasting.

Here's the recipe for Sabudana Khichdi -

 

Ingredients:
- 1 cup sabudana (tapioca pearls)
- 1/2 cup roasted peanuts, coarsely ground
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1 tsp cumin seeds
- 2-3 tbsp ghee or peanut oil
- A handful of curry leaves
- 1/2 tsp sugar (optional)
- Rock salt to taste
- Fresh coriander leaves, chopped for garnish
- Freshly squeezed lemon juice for added flavor

 

Instructions:

- Wash the sabudana in a fine-mesh strainer under running water until the water runs clear. Then, soak them in enough water for about 3-4 hours or until they become soft. Drain any excess water and set aside.
- In a pan, dry roast the peanuts until they turn crunchy, then coarsely grind them in a food processor. Set aside.
- In a large skillet, heat ghee or peanut oil over medium heat. Add cumin seeds and let them sizzle.
- Add chopped green chilies and curry leaves to the skillet. Sauté for a minute or so.
- Add the drained sabudana to the skillet. Stir well to combine and cook for 5-7 minutes. Keep stirring frequently to prevent sticking and to ensure even cooking. The sabudana should become translucent and soft.
- Add the coarsely ground peanuts to the sabudana and mix well.
- Season with rock salt and sugar (if using). Continue to cook for another 2-3 minutes.
- Squeeze fresh lemon juice over the khichdi for a tangy flavor and garnish with freshly chopped coriander leaves.
- Serve your Sabudana Khichdi hot with plain yogurt or a side of chutney, such as coconut or peanut chutney.