Sugar-Free Sabudana Khichadi
Discover the perfect balance of flavor and nutrition with this *Sugar-Free Sabudana Khichadi*, a wholesome twist on the classic Indian fasting dish. This gluten-free and vegetarian recipe combines soft, pearl-like sabudana (tapioca pearls) with nutty roasted peanuts, golden sautéed potatoes, and a fragrant blend of cumin, curry leaves, and green chilies, all cooked in aromatic ghee or a vegan oil option. A finishing touch of zesty lemon juice and fresh coriander takes its vibrant flavors to the next level. With just 15 minutes of prep and cook time, this quick and satisfying dish is ideal for fasting days or as a light, healthy meal any day of the week. Packed with texture, aroma, and a hint of spice, this sugar-free sabudana khichadi is a must-try for anyone seeking a nutritious yet indulgent comfort food experience.
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Ingredients
- 1 cup Sabudana (Tapioca Pearls)
- 1/2 cup Roasted Peanuts
- 1 medium Potato
- 2 tablespoons Ghee (or oil for a vegan option)
- 1 teaspoon Cumin Seeds
- 1-2 Green Chilies, chopped
- 8-10 Curry Leaves
- 1 teaspoon Salt (or Rock Salt for fasting)
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves, chopped
Directions
Step 1
Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak the sabudana in water just covering the pearls for 4-5 hours or overnight.
Step 2
Drain any excess water from the soaked sabudana. Ensure they are soft by pressing between fingers. Transfer them to a mixing bowl.
Step 3
Roughly crush the roasted peanuts in a food processor or using a pestle and mortar, and mix them with the sabudana.
Step 4
Peel and dice the potato into small cubes.
Step 5
Heat ghee in a pan on medium heat. Add cumin seeds and let them sizzle.
Step 6
Add chopped green chilies and curry leaves. Sauté for a minute until fragrant.
Step 7
Add the diced potato cubes and sauté until they are cooked and slightly golden, approximately 7-8 minutes.
Step 8
Add the sabudana-peanut mixture to the pan along with salt.
Step 9
Mix gently and cook on low heat, stirring occasionally, until the sabudana is translucent (about 3-4 minutes).
Step 10
Turn off the heat and stir in the lemon juice. Adjust salt if necessary.
Step 11
Garnish with fresh coriander leaves before serving warm.
Nutrition Facts
| Serving size | (587g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1701.6 |
| Total Fat 74.4g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 13.1g | |
| Cholesterol 76.2mg | 0% |
| Sodium 2201.6mg | 0% |
| Total Carbohydrate 240.4g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 14.2g | |
| Protein 28.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 450.5mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2087.0mg | 0% |
Source of Calories