Sabudana Khichdi Recipe

Ingredients

• 1 cup sabudana (tapioca pearls)
• ½ cup raw peanuts
• 2 medium potatoes, boiled and cubed
• 2–3 tbsp Pure A2 Gir Cow Ghee
• 1 tsp cumin seeds
• 2 green chillies, slit
• 1 tsp grated ginger
• 1 tsp sugar (optional)
• Sendha namak (rock salt) to taste
• 1 tbsp lemon juice
• Fresh coriander, chopped
• Fresh curd, to serve (optional)

Method

Step 1: Wash and Soak the Sabudana

Rinse the sabudana 2–3 times until the water runs almost clear.
Add just enough water to cover the pearls and soak for 4–5 hours or overnight.

Step 2: Check the Soaking

Press one pearl between your fingers. It should mash easily with no hard centre.
Drain all extra water and keep aside for 30 minutes so the pearls stay separate.

Step 3: Roast the Peanuts

Dry roast the peanuts on low flame until crisp and fragrant.
Cool, remove the skins and crush coarsely.

Step 4: Mix the Sabudana

Add the crushed peanuts, rock salt and sugar to the soaked sabudana.
Toss gently with your fingers, not a spoon, to avoid breaking the pearls.

Step 5: Temper in Ghee

Heat ghee in a wide pan or kadhai on medium flame.
Add cumin seeds, green chillies and ginger, and let them sizzle for 30 seconds.

Step 6: Fry the Potatoes

Add the boiled potato cubes to the pan.
Fry for 3–4 minutes until the edges turn golden.

Step 7: Cook the Sabudana

Add the sabudana mixture and stir gently on low-medium flame.

Cook for 4–5 minutes until the pearls turn translucent and soft.
Cover and cook for 2 more minutes.

Step 8: Finish and Serve

Turn off the flame and add lemon juice and fresh coriander.
Serve hot with fresh curd.