Sabudana Khichdi is a common dish served to those who are fasting. It is a very simple dish to make but the skill lies in making sure that the sago pearls are not fused together. Every household adds their own little touch to it. For example, some people add a dash of lemon before serving or eat it with yogurt.
I have loved this dish as long as I can remember My mother makes such a perfect version of this, rich with separate pearls and abundant of peanut powder and chillies.
This is my mother’s recipe and I make this whenever I have the urge to eat it especially when I am homesick. This is one of my comfort foods. Reminds me of my childhood days and the delicious aroma wafting from the kitchen, the excitement I felt upon entering the house to get that familiar smell and to know she made it especially for me. I make this dish even though I am not fasting. The chewy sago coated with nutty peanut powder, the slight spicy potato from chillies, a light tanginess from the lemon and abundant of freshness from the herbs makes for a satisfying meal.
You can adjust the spices and taste to your taste. I hope you love the recipe as much I do!
1 cup Sabudana (Sago/Tapioca)
1/2 cup Peanuts (grounded)
1 large potato (boiled and chopped in small cube shapes)
3 tbsp Oil
2 tsp Cumin seeds
2-3 chopped green chillies
Salt as per taste
Black pepper/paprika powder as per taste
Lemon juice as per taste
Coriander leaves for garnishing (optional)
Sabudana needs to be soaked for minimum of 2-3 hours. It is a good idea to soak it overnight, and cook for breakfast. Wash sabudana and drain water off. Pour fresh water, the water level should be just enough for sabudana to be dipped completely. Cover the lid and leave it for 2-3 hours. This amount of water will make sabudana perfectly moist and not make it sticky. The sabudana will soak all the water and it will become fluffy/larger in size.
After sabudana prep is done, heat oil in a non-stick pan. Add cumin seeds, chopped green chillies. Add boiled-chopped potatoes while stirring for 1-2 minutes. Add sabudana, salt, black pepper or paprika, lemon and stir occasionally. Add splash of water if sabudana is sticking together and add grounded peanuts while stirring occasionally. Cover the lid on low heat and let it cook for 5-10 minutes. Garnish with the chopped coriander leaves and serve it hot! Enjoy!
P.S. In case you don’t have enough time to soak, use warm water and soak for just 2 hours. Sabudana pearls must be separate after being soaked. Be careful to add water while soaking. It is important not to over soak. If you have added more water, your khichdi will be soggy and sticky. Adjust the seasonings and grounded peanuts as per taste buds.