Non-Sticky Sabudana Khichdi (Fasting Recipe)

Ingredients

• 1 cup Sabudana (Medium-sized tapioca pearls), 1/2 cup Roasted Peanuts (skin removed, coarsely crushed), 1 large Potato (boiled, peeled, and diced), 2-3 Green Chilies (finely chopped, adjust to taste), 1 tsp Cumin Seeds (Jeera), 1 tbsp Ghee or Oil (for fasting, use ghee or peanut oil), 1/2 tsp Sugar (optional, to balance flavors), Rock Salt (Sendha Namak) to taste, 2 tbsp Fresh Coriander Leaves (chopped, for garnish), 1 tbsp Lemon Juice

Instructions

1. 1

   Step 1: Soak Sabudana: Rinse 1 cup sabudana thoroughly under running water until the water runs clear. Soak it in 1 cup of fresh water (or just enough water to barely cover the pearls) for 4-5 hours or overnight. The sabudana should swell, become soft, and easily mashable between your fingers. Drain any excess water completely before cooking.

2. 2

   Step 2: Prepare Peanuts: In a dry pan, roast 1/2 cup raw peanuts on medium heat until they are lightly browned and aromatic. Let them cool, then remove the skin. Coarsely crush them in a mortar and pestle or a blender (pulse a few times, don't make a fine powder).

3. 3

   Step 3: Tempering: Heat 1 tbsp ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Then add chopped green chilies and sauté for a minute.

4. 4

   Step 4: Cook Potatoes and Sabudana: Add the diced boiled potato to the pan and sauté for 2-3 minutes until lightly browned. Now add the soaked and drained sabudana, crushed peanuts, rock salt, and sugar (if using). Gently mix everything together. Cover the pan and cook on low heat for 5-7 minutes, stirring once or twice in between, until the sabudana pearls turn translucent.

5. 5

   Step 5: Finish and Serve: Remove from heat. Squeeze fresh lemon juice over the khichdi and garnish with chopped fresh coriander leaves. Serve hot with a side of plain yogurt or a fasting-friendly chutney.