Non Sticky Sabudana Khichdi Fasting Special

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Rinse the 2 cups of sabudana in water 3 to 4 times, rubbing the pearls to remove excess starch.
2. Add 1½ cups of water so the sabudana is fully submerged, and let it soak for 5 hours (soaking time varies with the quality of the sabudana).
3. Check that no water is left at the bottom. The pearls should mash easily between your fingers; if they are still hard, sprinkle on some water and soak for another 30 minutes.
4. In a heavy-bottomed pan over low heat, roast ¼ cup of peanuts until crunchy. Cool completely, remove the skins, and pulse to a coarse powder. Set aside.
5. In a large kadai, heat 2 tbsp ghee and fry 2 tbsp peanuts until golden brown. Set aside.
6. In the same ghee, fry 1 chopped potato until golden brown and crispy. Set aside.
7. In the same ghee, splutter 1 tsp cumin and a few curry leaves. Add 1 inch grated ginger and 3 finely chopped chillies and sauté until aromatic.
8. Add the soaked sabudana, 1 tsp senda namak, the crushed peanut powder and 1 tsp sugar. Mix thoroughly.
9. Cover and cook until the sago pearls turn translucent.
10. Add the fried peanuts, fried potato, ½ lemon's juice and 2 tbsp chopped coriander, and mix well. Serve hot or pack for lunch.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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