Sabudana Khichdi: A Classic Indian Breakfast Dish

Sabudana Khichdi is a popular and traditional Indian breakfast dish made with tapioca pearls (sabudana). It is a flavorful, savory treat commonly enjoyed during fasting days or as a light, gluten-free meal. This simple yet delicious dish is packed with energy and nutrients, making it a perfect start to your day.

Here’s a detailed recipe to make Sabudana Khichdi at home.

Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 tablespoons ghee or oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds (optional)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1/2 teaspoon grated ginger (optional)
• 1 medium-sized potato, peeled and diced into small cubes
• 1/4 cup roasted peanuts, coarsely ground
• Salt to taste
• 1 tablespoon sugar (optional)
• Fresh coriander leaves, chopped for garnishing
• Lemon wedges (optional)

Instructions:

Step 1: Soak the Sabudana

1. Rinse the sabudana thoroughly in water to remove any excess starch. Drain and then soak the sabudana in just enough water to cover them.
2. Let the sabudana soak for about 4-6 hours or overnight, depending on the size of the pearls. The sabudana should become soft and swell up.
3. After soaking, drain any excess water and keep the sabudana aside for about 15 minutes to ensure there is no moisture left.

Step 2: Prepare the Khichdi

1. Heat ghee or oil in a large pan on medium heat.
2. Add cumin seeds and mustard seeds (if using) to the hot ghee. Let them splutter for a few seconds.
3. Add the finely chopped green chilies and grated ginger, and sauté for a minute until the ginger releases a nice aroma.
4. Add the diced potatoes to the pan and cook them until they are soft and lightly golden. This will take about 5-7 minutes. Stir occasionally to ensure even cooking.
5. Once the potatoes are cooked, add the soaked and drained sabudana to the pan. Gently stir to mix the potatoes and sabudana together. Be careful not to mash the sabudana.
6. Add salt and sugar (if using) to the mixture. Stir well to combine.

Step 3: Add Roasted Peanuts and Garnish

1. Add the coarsely ground roasted peanuts to the khichdi and mix thoroughly. The peanuts add a delightful crunch and flavor to the dish.
2. Cook the khichdi for another 2-3 minutes, stirring occasionally to ensure the sabudana is evenly coated with ghee and the peanuts are well distributed.
3. Garnish with fresh coriander leaves for a burst of color and freshness.

Step 4: Serve

1. Sabudana Khichdi is best enjoyed hot. Serve it with a side of lemon wedges for a tangy kick. Some people also enjoy it with a bowl of yogurt or a chutney of their choice.

Tips for the Perfect Sabudana Khichdi:

• Make sure the sabudana is soaked well. If they are too dry, they will not cook properly and can become hard.
• If your sabudana clumps together after soaking, sprinkle a few drops of water and fluff them gently with a fork.
• Adjust the number of green chilies based on your spice preference.
• You can also add curry leaves for an extra layer of flavor.

Why Sabudana Khichdi is Loved:

• Energy Boosting: Sabudana is rich in carbohydrates, which provides a quick energy boost. It is especially popular during fasting periods like Navratri or Maha Shivaratri.
• Gluten-Free: Since it’s made from tapioca pearls, this dish is naturally gluten-free, making it suitable for those with gluten intolerance.
• Versatile: Sabudana Khichdi can be customized to your taste by adding ingredients like carrots, peas, or even coconut for different textures and flavors.

Conclusion
Sabudana Khichdi is a delicious, wholesome dish that’s easy to prepare and full of flavor. It’s a perfect option for breakfast, lunch, or dinner, and is particularly great for fasting days. Whether you’re new to Indian cuisine or a seasoned cook, this recipe is sure to be a hit!