Dairy-Free Sabudana Khichadi

Discover the perfect way to enjoy a comforting and flavorful Dairy-Free Sabudana Khichadi, a wholesome twist on the classic Indian dish. Made with tender, translucent sabudana (tapioca pearls) soaked to perfection, this recipe is enhanced with crispy roasted peanuts, aromatic cumin seeds, and sautéed curry leaves for an irresistible flavor profile. The diced boiled potatoes add a hearty texture, while a splash of fresh lemon juice and a hint of sugar create a delightful balance of tangy and sweet notes. Completely free of dairy, this versatile dish is ideal for fasting days or as a light, gluten-free meal. Garnished with fresh coriander, it’s as visually appealing as it is delicious. Pair it with a side of coconut yogurt or enjoy it as is for a satisfying culinary experience.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sabudana (tapioca pearls)
• 2 cups Water
• 0.5 cup Peanuts
• 2 tablespoons Oil (such as vegetable or coconut oil)
• 1 teaspoon Cumin seeds
• 2 unit Green chilies, finely chopped
• 8 unit Curry leaves
• 1 medium Boiled potato, diced
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 0.5 teaspoon Sugar
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the sabudana several times until the water turns clear to remove excess starch. Soak the rinsed sabudana in 2 cups of water for about 4-6 hours or overnight for the best results. Drain any excess water before cooking.

Step 2

Dry roast the peanuts on a medium flame until they are crispy and have a slight color. Once cooled, coarsely crush them using a mortar and pestle or a food processor.

Step 3

Heat oil in a non-stick pan over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the finely chopped green chilies and curry leaves to the pan. Sauté for a minute until aromatic.

Step 5

Add the diced boiled potato to the pan and sauté for a couple of minutes until they start to turn golden.

Step 6

Stir in the soaked and drained sabudana. Mix well with the spicy, aromatic mixture in the pan.

Step 7

Add salt and sugar to the pan. Mix thoroughly to ensure the sabudana is well coated with the spices.

Step 8

Fold in the coarsely crushed peanuts and continue cooking for another 5-6 minutes, stirring occasionally until the sabudana turn translucent.

Step 9

Turn off the heat and add the lemon juice. Mix well to combine all flavors.

Step 10

Garnish the khichadi with chopped fresh coriander leaves.

Step 11

Serve warm and enjoy this delightful dairy-free dish with a side of coconut yogurt or a squeeze of extra lemon for tanginess.

Nutrition Facts

Serving size	(1030.6g)

Amount per serving	% Daily Value*
Calories	1567.4

Total Fat 65.3g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 2694.6mg	0%
Total Carbohydrate 235.0g	0%
Dietary Fiber 12.6g	0%
Total Sugars 16.1g
Protein 23.3g	0%

Vitamin D 0IU	0%
Calcium 165.6mg	0%
Iron 7.7mg	0%
Potassium 1273.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 5.7%

Carbs: 58.0%