Sabudana Khichdi – A popular maharashtrian breakfast recipe !! We usually prefer it on the fasting day as in Maharashtra, sabudana is allowed to have for fasting meals :D. But yes otherwise also one can have it on regular day for breakfast.
Nowadays, you’ll get smaller sabudana as well. I prefer to use smaller ones as they gets soaked very fast. So you can soak them in the morning and within 1-2 hours they are ready to use. But you can use normal sabudana pearls as well and soak them overnight, it takes 6-7 hours of soaking. So now let’s get started with my version of Sabudana Khichdi !!
1 cup of sabudana
2 tbsp ghee/clarified butter
1 medium sized potato
1/2 cup of peanuts
1/2 tsp cumin seeds
1-2 green chilli
Few curry leaves
Salt as per taste
Pinch of sugar
Chopped coriander leaves (Optional for garnish)
Slice of lemon/lime (Optional)
Soak sabudana in water, if you are using normal one then better to soak it previous night to allow it to soak for 6-7 hrs. Incase you are using smaller one, 2 hours should be sufficient for soaking. Tip here for water proportion, keep water level same as sabudana so that it is just covered under water. Do not add too much water, else khichdi will be soggy.
In another pan dry roast the peanuts, once roasted properly grind them coarsely. You can also use whole peanuts in the recipe but I like coarsely grounded peanuts.
Peel the potato and cut it into small pieces as per you choice, better to keep thin slices so that it will cook fast. Cut green chilli into thin slices.
Heat the ghee in a pan, once ghee melted add cumin seeds. Cumin seeds start spluttering then add green chilli, saute it for few seconds. Then add chopped potato slices and saute it well. Let the gas on medium flame and stir everything well. Keep the lid on and let potatoes cook, in between keep checking and stirring so that it won’t stick to the bottom of the pan. In the mean time, add peanut powder and salt to the soaked sabudana, mix it well. Ensure there is no excess water left in the soaked sabudana (if there is any remove it before adding crushed peanuts & salt).
Now, check potatoes, if its cooked properly then add mixture of sabudana & peanuts to it. Mix everything well. Now add pinch of sugar, just to enhance the flavours. Mix it really well and let it cook. You can keep lid on but just ensure khichdi won’t get overcook else it will turn soggy. In few minutes, sabudana turns to translucent which is indication that sabudana is cooked. You can keep stirring for 2-3 minutes more and then switch off the gas. Sabudana khichadi is ready to serve.
You can garnish it with chopped coriander leaves and drizzle some lemon juice (Though its optional, I love it). It will taste better and serve it with sweet curd.
Happy eating 🙂