Indian & South Asian · Breakfast · Lunch · Snack
Sabudana Khichdi
साबूदाना खिचड़ी
Soft, chewy tapioca pearls tossed with toasted crushed peanuts, tender potato, cumin, green chilli and curry leaves, finished with a squeeze of lemon. This lighter take uses just a little oil and keeps all the comforting flavour of the classic Indian fasting dish.
- Prep
- 255 min
- Cook
- 25 min
- Total
- 280 min
- Serves
- 3
Calories come from: Carbs 70% · Fat 24% · Protein 6%
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Ingredients
For 3 servings- 1 1/4 cups200 gSabudana (medium tapioca pearls)
- 4 cups960 gWater (for rinsing and soaking)
- 1/3 cup50 gRaw peanuts
- 1 large200 gPotato, peeled
- 2 tsp9 gPeanut oil
- 1 tspCumin seeds
- 2 small10 gGreen chillies
- 10 leavesFresh curry leaves
- 3/4 tspSalt
- 1 tspSugar (optional)
- 1 tbsp15 gLemon juice
- 1/4 cup8 gFresh coriander (cilantro), chopped
Steps
- 1
Put the sabudana in a bowl and rinse it with 3 cups of the water in three changes, swirling gently, until the water runs mostly clear; drain.
- 2
Pour the remaining 1 cup of water over the pearls so they are just covered, and soak for about 4 hours.
- 3
Press a pearl between your fingers; it should squash easily with no hard centre. Drain off any leftover water and leave the pearls in a sieve so they stay separate.
- 4
While the sabudana soaks, peel the potato and cut it into small 1 cm cubes, slit the green chillies and chop the coriander.
- 5
Dry-roast the peanuts in a heavy pan over medium heat for 4-5 minutes, stirring, until fragrant and lightly browned.
- 6
Cool the peanuts, rub off loose skins, and pulse them to a coarse powder.
- 7
Toss the drained sabudana with the peanut powder, salt and sugar (if using) until evenly coated.
- 8
Heat the oil in a wide non-stick pan over medium heat and add the cumin seeds until they sizzle.
- 9
Add the curry leaves and green chillies and stir for 30 seconds.
- 10
Add the potato cubes, cover, and cook on medium-low for 8-10 minutes, stirring now and then, until tender and lightly golden.
- 11
Add the sabudana mixture and cook on low heat for 5-7 minutes, folding gently, until most pearls turn translucent.
- 12
Turn off the heat, stir in the lemon juice and coriander, and serve warm.
Swaps, storage and make-ahead
Swaps
- Use sweet potato instead of regular potato for a slightly sweeter, more colourful version.
- Swap the peanut oil for ghee if you are not keeping it vegan or dairy-free, which gives a richer classic flavour.
- If you need to avoid peanuts, use roasted cashews or almonds pulsed to a coarse powder instead (still not suitable for tree nut allergies).
- Leave out the sugar entirely or replace it with a pinch of extra lemon juice to balance the flavour.
Storage
Sabudana khichdi is best eaten fresh, as the pearls turn hard and gummy as they cool. If you have leftovers, refrigerate them within 2 hours in a covered container for up to 1 to 2 days, reheat with a splash of water until steaming hot, and do not freeze.
Make ahead
Rinse and soak the sabudana the night before, and roast and grind the peanuts up to a few days ahead, storing them in an airtight jar. Cook the khichdi just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Peanuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (486 g) | Per 100 g | |
|---|---|---|
| Calories | 417 kcal | 86 kcal |
| Protein | 6.1 g | 1.3 g |
| Carbohydrates | 74.5 g | 15.3 g |
| of which sugars | 3.9 g | 0.8 g |
| Fiber | 3.6 g | 0.7 g |
| Fat | 11.5 g | 2.4 g |
| of which saturated | 1.6 g | 0.3 g |
| Sodium | 541 mg | 111 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
