Sabudana Khichdi is a vegan and gluten-free recipe from India. Made with sago pearls, peanuts, potatoes, and aromatic Indian spices, it’s mainly eaten during Indian festivals but you can enjoy it on any other day too.
Servings 2 people
- 1.5 cups Sago seeds
- 1 small potato cut into small cubes
- 1/2 teaspoon grated ginger
- 2 green chilies finely chopped
- 8 curry leaves
- 2 tbsp lime juice
- 5 tbsp raw peanuts
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black pepper powder adjust as per taste
- Salt as per taste
- 1 tbsp cooking oil
- Chopped coriander leaves for garnishing
Rinse and soak sago pearls in water for at 6-7 hours/ overnight. The level of Sago pearls and water shall be the same. The next morning drain out the excess water, if any by putting sago pearls on a strainer.
Take 4 tablespoons of peanuts and slightly dry roast for 2-3 minutes and then grind to make a coarse powder.
In a bowl mix peanuts powder, soaked sago pearls, salt, and pepper. Keep aside.
Heat oil in a pan and add cumin seeds to it. Saute for a few seconds till they become fragrant and the remaining 1 tablespoon of peanuts, curry leaves, potatoes, green chilies, and ginger. Saute till potatoes get cooked.
Add the sago pearls and cook uncovered for a few minutes until most of the sago pearls start turning translucent. Keep stirring occasionally. Don't overcook otherwise it will turn sticky. Switch off the gas.
Add lime juice, coriander leaves, and enjoy!
Calories: 629kcal | Carbohydrates: 91g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Sodium: 261mg | Potassium: 691mg | Fiber: 12g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 114mg | Calcium: 49mg | Iron: 2mg