Sabudana Khichdi

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Sabudana Soaking & Prep

   First, rinse 1.5 cups of sabudana in a large mixing bowl under running water for 1 minute until the water runs clear. Drain completely using a colander. Transfer the rinsed sabudana back to the mixing bowl and add just enough fresh water to cover the sabudana by about 1 cm (this is crucial for perfect texture). Let it soak for at least 4 hours, or preferably overnight, until the pearls are soft and can be easily squished between your fingers. While sabudana soaks, get your other tools ready: a kadhai, a small pan, spatula, knife, and cutting board.

2. 02

   Potato & Chilli Prep

   Peel 2 medium potatoes and cut them into 1 cm cubes. Try to make them uniform in size so they cook evenly. Finely chop 2 green chillies; if you prefer less spice, you can remove the seeds. Keep these ready in separate small bowls.

3. 03

   Peanut Roasting

   Place a small pan or tawa on medium flame. Add 0.5 cup of raw peanuts to the dry pan. Roast them for about 5-7 minutes, stirring frequently with a spatula, until they turn light golden brown and you hear a few popping sounds. Be careful not to burn them. Transfer the roasted peanuts to a plate to cool down completely.

4. 04

   Crushing Peanuts

   Once the roasted peanuts have cooled, gently rub them between your palms to remove most of the skins (this is optional but improves texture). Discard the skins. Place the skinned peanuts in a small mixing bowl and crush them coarsely using the back of a spoon or a mortar and pestle. You want a mix of small pieces and some powder, not a fine powder.

5. 05

   Draining Sabudana

   After soaking, the sabudana should have absorbed all the water and be very soft. If there's any excess water at the bottom of the bowl, carefully drain it using a colander. Gently fluff the sabudana with a fork to separate the pearls. They should not be sticky.

6. 06

   Sautéing Potatoes

   Heat 3 tbsp of cooking oil in a kadhai or wok over medium flame. Once the oil is hot (you'll see slight ripples), add 1 tsp of cumin seeds. Let them splutter for about 15-20 seconds until they turn a darker brown and smell fragrant. Immediately add the cubed potatoes. Sauté the potatoes for 8-10 minutes, stirring occasionally, until they are tender and lightly golden brown on the edges. You can test tenderness by pressing a cube with your spatula.

7. 07

   Adding Green Chilli

   Once the potatoes are cooked, add the finely chopped green chillies to the kadhai. Sauté for another 1 minute, stirring constantly, until the raw smell of the chillies disappears. Be careful not to inhale the fumes directly.

8. 08

   Combining Sabudana & Peanuts

   Reduce the flame to low. Add the drained and fluffed sabudana, the coarsely crushed peanuts, 1.5 tsp of salt, and 1 tsp of sugar to the kadhai. Gently mix everything together using a spatula, ensuring the sabudana doesn't clump. Stir for about 3-4 minutes, until the sabudana pearls turn slightly translucent and are well combined with the other ingredients. Do not overcook, or the sabudana will become sticky.

9. 09

   Finishing Touches

   Turn off the flame. Squeeze the juice of 1 medium lemon over the khichdi. Add 0.25 cup of fresh, finely chopped coriander leaves. Gently mix one last time to distribute the lemon juice and coriander evenly. The khichdi should be fluffy and not sticky.

10. 10

    Serve

    Serve your Sabudana Khichdi immediately while it's warm. It's a delicious and light meal perfect for breakfast or a snack.