Vegan Sabudana Khichadi

Elevate your plant-based meal repertoire with this wholesome and flavorful Vegan Sabudana Khichadi, a gluten-free Indian classic made with tender tapioca pearls. Infused with the nutty crunch of roasted peanuts, aromatic curry leaves, and cumin seeds, this lightly spiced stir-fry is cooked in coconut oil for a fragrant and healthy twist. The addition of golden potatoes and a splash of tangy lemon juice brings depth and brightness, making it a perfect snack, breakfast, or light meal. With just a handful of ingredients and a quick cooking time after preparation, this dish is both comforting and nutrient-packed. Garnished with fresh coriander leaves, it’s a satisfying and vibrant vegan dish that's sure to please!

Nutriscore Rating: 60/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 4

Ingredients

• 1 cup Sabudana (tapioca pearls)
• 1 cup Water
• 0.5 cup Roasted peanuts
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 1 finely chopped Green chili
• 1 medium, diced Potato
• 0.5 teaspoon Turmeric powder
• 1 teaspoon, or to taste Salt
• 1.5 tablespoons Lemon juice
• 2 tablespoons, finely chopped Fresh coriander leaves

Directions

Step 1

Rinse the sabudana under cold water until the water runs clear to remove excess starch.

Step 2

In a large bowl, combine the rinsed sabudana with 1 cup of water and let it soak for at least 3 hours or until soft and the pearls can be easily mashed between your fingers. Drain any excess water if necessary.

Step 3

While the sabudana is soaking, dry roast the peanuts in a pan until they are lightly browned and aromatic. Let them cool, then crush them coarsely with a mortar and pestle or a blender.

Step 4

Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds and let them splutter.

Step 5

Add curry leaves and green chili to the pan and sauté for a minute.

Step 6

Add the diced potatoes and cook for about 5-6 minutes, stirring occasionally, until the potatoes are tender.

Step 7

Stir in the turmeric powder and salt.

Step 8

Add soaked sabudana and crushed peanuts to the pan. Mix well and cook for 3-4 minutes, stirring gently to avoid sticking, until the sabudana becomes translucent.

Step 9

Remove the pan from heat and stir in the lemon juice.

Step 10

Garnish with fresh coriander leaves and serve hot.

Nutrition Facts

Serving size	(750.0g)

Amount per serving	% Daily Value*
Calories	1640.9

Total Fat 74.5g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 13.6g
Cholesterol 4.5mg	0%
Sodium 2633.9mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 12.9g	0%
Total Sugars 13.9g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 173.7mg	0%
Iron 8.2mg	0%
Potassium 1363.1mg	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: 39.9%

Protein: 6.1%

Carbs: 54.0%