Navratri Special: Prepare This Easy Sabudana Khichdi Recipe During Your 9 Days Of Fasting

With the beginning of 9 day-long fasting time also known as Navratri, our system requires food that can keep it energetic. Sabudana or Sago or Tapioca Pearls, being the surplus resource of protein can help your body in staying strong by building muscle, healing and strengthening all organs. Also, a festival without lip-smacking food doesn’t feel complete. Check out this recipe which can spice up your taste palate.   

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During the Navratri (feasting season) sabudana khichdi is your best bet. It is vegan and gluten-free as well.

Ingredients:

• 1 cup sabudana, 180 grams, sago/tapioca pearls
• 1 cup water, 236 ml
• 1 tablespoon oil, use oil of choice, I used avocado oil
• 1/2 teaspoon cumin seeds
• 1 medium potato, 200 grams, diced small, around 1 cup diced potatoes
• 2 tablespoons raw peanuts
• 1-2 green chilli, chopped, adjust to taste
• 6-7 curry leaves
• 1/2 teaspoon salt, or to taste, use sendha namak or rock salt if making this for fast
• 1/2 teaspoon sugar, optional
• juice of 1/2 lemon
• 1 tablespoon coriander, chopped

Image courtesy: shutterstock.com

Method:

• Rinse sabudana to get rid of all the starch.
• Transfer it into a large bowl and add 1 cup water to it. 
• In the morning the sabudana would have soaked up all the water. But you still drain it to get rid of any excess water.
• To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
• Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them crackle for a few seconds.

• Then add the diced potatoes and cook for 3-4 minutes stirring until potatoes are almost cooked.
• Add the raw peanuts and for another 2-3 minutes.
• Then add the green, curry leaves and cook for 1 more minute.
• Add the drained sabudana to the pan along with salt and sugar. Mix until well combined.

Read More: Follow These Tips To Stay Healthy And Active During Navratri Fast

• Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky. 
• Remove pan from heat.
• Add lemon juice and cilantro and toss to combine.
• Serve it with chilled yogurt.