Prep Time: 2.5 hours | Cook time: 10 mins | Total time: 2 hours 40 mins
Course: Breakfast | Servings: 4 * 200 grams
Difficulty level: Easy
Ingredients:
- Tapioca pearls (sabudana), 250 grams
- Raw peanuts, 150 grams
- Refined oil of your choice, 20 grams
- Cumin seeds, 3 grams
- Raw potatoes, cut into small dices (~4-5 mm), 200 grams
- Green chillies, chopped, 4 grams
- Curry leaves, 15-20 leaves
- Rock salt (sendha namak), to taste
- Black pepper powder, 2 grams
- Lemon juice, 2 tbsp
- Sugar crystals, 0.25 tsp
- Green coriander, chopped, for garnishing
Instructions:
Prepare the tapioca pearls
Proper soaking of the tapioca pearls is a critical first step for a delicious, non-clumpy sabudana khichdi. Here’s how:
- Wash tapioca pearls in water in much the same way as you wash rice before cooking, 2-3 times
- In a bowl, soak washed tapioca pearls in water (ensuring the pearls are completely soaked with ~0.5 inches of water above the surface of the pearls), for about 2 hours
- Drain the soaked tapioca pearls in a sieve. Wash in running water for 20-30 seconds to remove loose starch
- Leave tapioca pearls in sieve to allow excess water to drain off, for approximately 30 minutes, occasionally fluffing the pearls
Make the sabudana khichdi
- Roast raw peanuts in a pan / microwave until cooked. Crush roughly using a mortar pestle or pulse in a grinder jar
- In a pan, heat oil
- When hot, add cumin seeds and allow to sputter to release its flavours
- Add chopped potato, curry leaves and green chillies. Cook, stirring frequently to ensure the potato does not stick to the pan, approximately 3-4 minutes
- Add crushed peanuts, mix and cook for another minute. It’s essential to
- Add soaked tapioca pearls, salt, pepper, sugar and lemon juice. Mix and cook for 2-3 minutes, stirring frequently. Note: the quantity of sugar added is very small, but it does bring out the flavours in the khichdi beautifully.
- Serve hot, garnishing with chopped coriander
Nutritional Information
The starch content in sabudana and potato, combined with the fat in peanuts and oil makes Sabudana khichdi an ideal fasting food, digesting slowly and keeping you satiated for longer.
