Sabudana khichdi is a Mahashivratri classic ? light, comforting, and perfect for fasting. You?ll get the best texture when the sabudana is soaked properly, so I?ll walk you through a version that turns out fluffy, not sticky.

Sabudana Khichdi (Vrat-Friendly)

Ingredients

• 1 cup sabudana (sago/tapioca pearls)
• ? cup roasted peanuts (coarsely crushed)
• 2 medium potatoes (boiled and cubed)
• 1?2 green chillies (finely chopped)
• 1 tsp cumin seeds
• 2?3 tbsp ghee
• Rock salt (sendha namak)
• Fresh coriander (optional)
• Lemon juice (optional)

 

Method

1. Prep the sabudana

• Rinse sabudana 2?3 times until the water runs clear.
• Soak with just enough water to cover the pearls.
• Rest for 4?6 hours or overnight.
• When ready, the pearls should be soft when pressed between fingers and separate easily.

2. Cook the khichdi

• Heat ghee in a pan.
• Add cumin seeds and let them crackle.
• Add green chillies and saut? briefly.
• Add boiled potato cubes and lightly fry them.
• Add soaked sabudana, crushed peanuts, and rock salt.
• Mix gently on medium heat for 3?4 minutes until the pearls turn slightly translucent.
• Turn off the heat and add lemon juice if you like.
• Garnish with coriander.

 

Tips for perfect khichdi

• Too much water during soaking makes sabudana mushy.
• Don?t overcook ? it becomes sticky.
• Peanuts add flavour and help keep the grains separate.