Low Fat Sabudana Khichadi
Delight your taste buds with this healthy and flavorful **Low Fat Sabudana Khichadi**, a lighter twist on the classic Indian dish. Made with perfectly soaked tapioca pearls, crunchy roasted peanuts, aromatic cumin seeds, and a hint of heat from green chilies, this recipe offers a delicious balance of textures and flavors. Using just a tablespoon of olive oil, it’s a heart-healthy option for breakfast or a light snack, while diced boiled potatoes and a zesty splash of fresh lemon juice ensure every bite is satisfying. Ready in under 45 minutes (plus soaking time), this gluten-free and vegetarian recipe is garnished with fresh cilantro for a refreshing finish. Perfect for fasting days or as a low-fat indulgence, this quick and easy sabudana khichadi is a wholesome treat that’s sure to become a favorite!
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Ingredients
- 1 cup Sabudana (tapioca pearls)
- 1 cup Water
- 0.25 cup Peanuts
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 2 whole Green chilies
- 5 leaves Curry leaves
- 1 medium Boiled potato
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Directions
Step 1
Rinse the sabudana under running water until the water runs clear. This helps to remove excess starch and prevent stickiness.
Step 2
In a mixing bowl, combine the rinsed sabudana with 1 cup of water. Cover and let it soak for at least 4-5 hours or preferably overnight.
Step 3
Once the sabudana is soaked well and turned soft, drain any excess water. Test a few pearls by pressing them between your fingers; they should mash easily.
Step 4
While the sabudana is soaking, dry roast the peanuts in a pan until they turn slightly golden. Allow them to cool, then grind coarsely using a mortar and pestle or a food processor.
Step 5
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add cumin seeds and let them splutter.
Step 6
Add the green chilies (slit lengthwise) and curry leaves, stirring until they become fragrant.
Step 7
Dice the boiled potato into small cubes and add to the pan. Cook for 2-3 minutes until the potatoes are lightly golden.
Step 8
Add the soaked sabudana, ground peanuts, and salt. Mix everything gently to avoid mashing the sabudana.
Step 9
Cook the mixture on a low flame for about 5-7 minutes or until sabudana becomes translucent.
Step 10
Turn off the heat and add lemon juice. Mix well and garnish with chopped cilantro.
Step 11
Serve hot as a low-fat, savory breakfast or snack.
Nutrition Facts
| Serving size | (724.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1237.5 |
| Total Fat 33.2g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1363.6mg | 0% |
| Total Carbohydrate 225.2g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 12.7g | |
| Protein 14.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.0mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 1133.1mg | 0% |
Source of Calories