Low Sodium Sabudana Khichdi
Meet your new go-to for guilt-free comfort food: Low Sodium Sabudana Khichdi! This light and nutritious dish puts a healthy twist on the traditional Indian favorite by omitting added salt while still delivering bold flavors. Soft, melt-in-your-mouth sago pearls are paired with tender cubes of sautéed potato, roasted peanuts for a lovely nutty crunch, and fragrant spices like cumin, curry leaves, and green chili for a gentle heat. A drizzle of zesty lemon juice and a sprinkle of fresh cilantro brighten every bite, making each spoonful irresistibly refreshing yet satisfying. Perfect for a wholesome breakfast, fasting meal, or anytime snack, this quick recipe comes together in just 40 minutes and proves that low sodium doesn’t mean low flavor. Make it today and savor the heart-healthy goodness of this fulfilling vegetarian dish!
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Ingredients
- 1 cup Sabudana (sago pearls)
- 1 medium, peeled and diced Potato
- 0.25 cup, roasted and coarsely ground Peanuts
- 1 small, finely chopped Green chili
- 1 teaspoon Cumin seeds
- 8 leaves Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Sugar
- 0.25 teaspoon Black pepper
Directions
Step 1
Rinse the sabudana thoroughly under cold water until the water runs clear to remove excess starch. Soak them in enough water to cover by at least 1 inch for about 4-5 hours or overnight.
Step 2
After soaking, check if the sabudana has absorbed enough water by pressing one pearl between your fingers; it should flatten easily. Drain any excess water using a colander and set aside.
Step 3
Heat vegetable oil in a non-stick pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Step 4
Add the chopped green chili and curry leaves to the pan and sauté for a minute.
Step 5
Add the diced potatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Step 6
Add the soaked sabudana to the pan along with the ground peanuts, sugar, and black pepper. Mix well to combine all the ingredients.
Step 7
Cook the mixture for about 5-6 minutes, stirring occasionally, until the sabudana turns translucent and soft.
Step 8
Turn off the heat and add lemon juice and chopped cilantro. Mix gently to combine.
Step 9
Taste and adjust seasoning if necessary. Remember, this is a low sodium dish, so avoid adding salt.
Step 10
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
| Serving size | (442.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1213.7 |
| Total Fat 38.8g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 13.9g | |
| Cholesterol 4.5mg | 0% |
| Sodium 412.6mg | 0% |
| Total Carbohydrate 211.1g | 0% |
| Dietary Fiber 8.4g | 0% |
| Total Sugars 7.3g | |
| Protein 13.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 105.2mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 996.4mg | 0% |
Source of Calories