Sabudana Khichdi Recipe: A Navratri Special Delight

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Sabudana Khichdi is a popular fasting dish, especially during Navratri, a Hindu festival. This dish is not only delicious but also provides energy and is easy to digest. Here’s how to make Sabudana Khichdi:

Ingredients:

  • 1 cup sabudana (sago pearls)
  • 2-3 medium-sized potatoes, peeled and diced
  • 1/2 cup roasted peanuts, coarsely ground
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sugar
  • 2 tablespoons ghee or oil
  • A few curry leaves
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges (optional)

Instructions:

1. Preparing Sabudana:

  1. Rinse the sabudana under running water until the water runs clear.
  2. Soak the rinsed sabudana in just enough water to cover them for 3-4 hours. They should become soft but not mushy.
  3. After soaking, fluff the sabudana gently with a fork. Make sure there are no lumps.

2. Cooking Potatoes:

  1. Heat ghee or oil in a pan. Add diced potatoes and cook until they are golden and cooked through.
  2. Remove the potatoes from the pan and set them aside.

3. Making Sabudana Khichdi:

  1. In the same pan, add more ghee or oil if needed.
  2. Add cumin seeds and let them splutter.
  3. Add chopped green chilies, curry leaves, and asafoetida. Sauté for a minute.
  4. Add the soaked and fluffed sabudana to the pan.
  5. Mix well and sauté on low heat for a few minutes.
  6. Add sugar and salt. Stir well.
  7. Add the roasted and ground peanuts and cooked potatoes. Mix everything together.

4. Cooking Sabudana Khichdi:

  1. Cook the mixture for 5-7 minutes on low heat, stirring occasionally. The sabudana should turn translucent and become soft.
  2. Be cautious not to overcook; overcooking may make the sabudana sticky.

5. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve the Sabudana Khichdi hot with a side of plain yogurt, and you can also squeeze a little lemon juice over it if you prefer tanginess.

Tips:

  • Make sure to use dry sabudana pearls. Moist sabudana may result in a sticky khichdi.
  • Adjust the spiciness by varying the amount of green chilies.
  • Use rock salt (sendha namak) if you’re making this dish during fasting periods.

Sabudana Khichdi is a delightful dish for fasting days during Navratri or any other festival. It’s not only delicious but also provides the energy needed during fasting periods. Enjoy this warm and comforting dish!

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