Sabudana Khichdi with Sweet Curd

Instructions

1. 1

   Soak the Sabudana (4-6 hours)

   • Rinse 1 cup of sabudana under running water 2-3 times until the water runs clear. This removes excess starch and is crucial to prevent stickiness.
   • Place the rinsed sabudana in a wide bowl. Add just enough water to cover the pearls, typically around ¾ to 1 cup. Do not add excess water.
   • Let it soak for at least 4-6 hours, or overnight. To check if it's ready, press a pearl between your thumb and index finger; it should mash easily without a hard center.
   • Once soaked, drain any remaining water completely using a colander. Let it rest in the colander for 15-20 minutes to ensure all moisture is removed.
2. 2

   Prepare Peanuts and Sabudana Mixture (10 minutes)

   • While the sabudana is draining, dry roast ½ cup of peanuts in a pan on low-medium heat for 5-7 minutes until they are fragrant and lightly browned.
   • Let the peanuts cool completely. Then, transfer them to a grinder and pulse a few times to get a coarse powder. Avoid making a fine paste.
   • In a large bowl, gently mix the soaked and drained sabudana with the coarse peanut powder and 1 tsp of rock salt. This coating helps keep the pearls separate during cooking.
3. 3

   Sauté Potatoes and Tempering (8-10 minutes)

   • Heat 2 tbsp of ghee in a heavy-bottomed or non-stick pan (kadai) over medium heat.
   • Add 1 tsp of cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped green chilies and curry leaves. Sauté for another 30 seconds until fragrant.
   • Add the diced potatoes and the remaining ¼ tsp of salt. Mix well, cover the pan, and cook on low heat for 7-8 minutes, stirring occasionally, until the potatoes are tender and cooked through.
4. 4

   Combine and Cook the Khichdi (5-7 minutes)

   • Add the sabudana-peanut mixture to the pan with the cooked potatoes.
   • Add 1 tsp of sugar (if using). Gently mix everything together until well combined. Be careful not to mash the sabudana pearls.
   • Cover the pan and cook on a low flame for 5-7 minutes, stirring gently once or twice in between. The khichdi is done when the sabudana pearls turn from opaque white to translucent.
5. 5

   Garnish and Serve (3 minutes)

   • Turn off the heat. Drizzle 2 tbsp of fresh lemon juice over the khichdi.
   • Add 3 tbsp of chopped coriander leaves and gently fluff the khichdi with a fork.
   • Let it rest for 2-3 minutes before serving. Serve hot, optionally with a side of plain yogurt or a fasting-friendly chutney.