Prep Time: 10 minutes (+ 6–8 hours soaking)
Cook Time: 15 minutes
Total Time: 25 minutes (excluding soaking time)
Servings: 4
Difficulty: Easy
Ingredients
For the Khichdi
- 2 cups sabudana (tapioca pearls)
- 2 medium potatoes, peeled and diced
- ½ cup roasted peanuts, coarsely crushed
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 green chilies, finely chopped (optional)
- 1-inch ginger, grated
- 1½ tsp Sarbu Rock Salt (adjust to taste)
- ½ tsp black pepper powder
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp fresh lemon juice
For Garnishing
- Fresh coriander leaves
- Lemon wedges
- Roasted peanuts (optional)
Instructions
Step 1: Soak the Sabudana
- First, rinse the sabudana under running water 2–3 times until the water runs clear.
- Next, place it in a bowl and pour in just enough water to cover the pearls.
- After that, allow the sabudana to soak for 6–8 hours or overnight.
- Once soaked, check that the pearls are soft but separate. Finally, fluff them gently with a fork.
Step 2: Prepare the Tempering
- Meanwhile, heat the ghee in a heavy-bottomed pan.
- Once the ghee is hot, add the cumin seeds and let them splutter.
- Next, stir in the grated ginger and green chilies. Then, sauté for about 30 seconds.
Step 3: Cook the Potatoes
- Now, place the diced potatoes in the pan and cook for 5–6 minutes until they become tender and lightly golden.
- After that, mix in the crushed roasted peanuts and cook briefly.
Step 4: Add the Sabudana
- Next, gently mix the soaked sabudana with the cooked potatoes.
- Then, season the mixture with Sarbu Rock Salt and black pepper.
- At this point, mix everything gently so that the sabudana pearls remain separate and do not become sticky.
- Afterward, continue cooking for 3–5 minutes, stirring occasionally, until the pearls turn translucent.
Step 5: Finish & Serve
- Once the sabudana is cooked, turn off the heat.
- Then, mix in the fresh lemon juice and chopped coriander.
- Finally, toss everything gently and serve the khichdi hot.
Serving Suggestions
- For example, pair the khichdi with plain yogurt or vrat-friendly curd.
- Alternatively, enjoy it with fresh fruit for a balanced fasting meal.
- In addition, you can serve it with coconut chutney or lauki raita.
- Moreover, this dish works well for breakfast, lunch, or an evening snack during Navratri and other fasting days.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
| Calories | 345 kcal |
| Protein | 7 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | Varies with salt added |
Why Use Sarbu Rock Salt?
Sarbu Rock Salt (Sendha Namak) enhances the mild flavor of sabudana, potatoes, and roasted peanuts. As a result, every bite tastes delicious and balanced. Moreover, rock salt is commonly used in traditional fasting recipes. Therefore, Sarbu Rock Salt is a suitable seasoning for sabudana khichdi and other vrat-friendly dishes.
Chef’s Tips
- For the best texture, choose medium-sized sabudana.
- Most importantly, soak the pearls properly so they remain soft and separate.
- Also, avoid overcooking because it can make the khichdi gummy.
- For extra flavor, sprinkle freshly grated coconut on top before serving.
- Finally, garnish with pomegranate seeds for a fresh burst of sweetness and color.
