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Energy-giving sabudana khichdi with gut-friendly sweet curd – a light, perfectly spiced comfort food!

A delightful and authentic Maharashtrian dish made with fluffy tapioca pearls, tender potatoes, and crunchy roasted peanuts. This gluten-free recipe is a perfect choice for breakfast or a light meal, and is especially popular during fasting (vrat) periods. The key to a perfect, non-sticky khichdi lies in soaking the sabudana correctly.
Serving size: 1 cup

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Energy-giving sabudana khichdi with gut-friendly sweet curd – a light, perfectly spiced comfort food!
This indian dish is perfect for lunch. With 492.46000000000004 calories and 14.36g of protein per serving, it's a nutritious choice for your meal plan.
Soak the Sabudana (4-6 hours)
Prepare Peanuts and Sabudana Mixture (10 minutes)
Sauté Potatoes and Tempering (8-10 minutes)
Combine and Cook the Khichdi (5-7 minutes)
Garnish and Serve (3 minutes)
Serving size: 0.5 cup
In a medium bowl, take the thick, chilled curd. Whisk it well for 1-2 minutes until it is completely smooth and free of any lumps. This step is key to a creamy texture.
Add the powdered sugar and cardamom powder to the whisked curd. Gently fold and mix with a spoon or spatula just until the sugar is fully dissolved. Avoid over-mixing as it can make the curd thin.
Cover the bowl and place it in the refrigerator to chill for at least 1 hour. Chilling helps the flavors to meld together and thickens the curd slightly.
Once chilled, give it a gentle stir and transfer the sweet curd to serving bowls. Garnish with a few saffron strands and chopped pistachios, if you like. Serve immediately.