Sabudana khichdi with potato and peanuts

Name: Sabudana khichdi with potato and peanuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 120 g Plain dry sabudana (small tapioca pearls); 200 g Plain ready-cooked peeled potatoes; 50 g Roasted peanuts; 15 g Rapeseed oil; 3 g Cumin seeds; 5 g Fresh chilli; 3 g Curry leaves; 3 g Sugar; 15 g Lemon juice; 10 g Fresh coriander; 3 g Salt

Soft tapioca pearls tossed with potato, roasted peanuts, cumin, chilli and lemon.

Estimated total time: 25 minutes2 portionsAbout 520 kcal per portion

Sabudana khichdi with potato and peanuts — representative dish photograph — Photo: Rahul rahangdale02 · CC BY-SA 4.0 · Photo source. Wikimedia photograph; responsive display cropping. Visible portion and seasoning differ from the measured recipe.

Ingredients for 2 portions

120 g Plain dry sabudana (small tapioca pearls)
200 g Plain ready-cooked peeled potatoes
50 g Roasted peanuts
15 g Rapeseed oil
3 g Cumin seeds
5 g Fresh chilli
3 g Curry leaves
3 g Sugar
15 g Lemon juice
10 g Fresh coriander
3 g Salt

Method

Before the 25-minute cooking window, rinse 120 g dry small sabudana pearls until the water runs mostly clear. Soak in fresh water for 3–5 hours or overnight, until a pearl mashes easily between fingers; drain thoroughly. Have 200 g plain, peeled, already-cooked potato ready too.
Coarsely crush 50 g roasted peanuts. Dice the potatoes, chop 5 g chilli and 10 g coriander, and measure 3 g cumin seeds, 3 g curry leaves, 3 g sugar, 3 g salt and 15 g lemon juice.
Warm 15 g rapeseed oil in a wide pan on medium-low heat. Toast the cumin briefly, then add chilli and curry leaves for 30 seconds. Add the cooked potato and heat for about 2 minutes.
Fold the drained sabudana together with the crushed peanuts, sugar and salt into the pan. Stir gently for 4–6 minutes on low heat until the pearls turn translucent and no hard centre remains. Add a small splash of water only if the pan catches; do not boil them into a paste.
Turn off the heat, fold in coriander and lemon juice, and serve all of the khichdi in two bowls. No yogurt, ghee or other side is included.

A vegan everyday adaptation of a Maharashtrian sabudana khichdi reference: rapeseed oil replaces ghee, and plain table salt replaces fasting rock salt. It is not represented as suitable for a particular religious fast. The 25-minute estimate begins only after the pearls have soaked 3–5 hours or overnight and the potatoes are cooked and cooled; these advance tasks are essential. The 120 g weight is dry, before soaking, and discarded soaking water is not counted. Check the pearl package for diet suitability and cross-contact; peanuts are an allergen. The photo depicts a similar pearl-and-potato dish, not the measured serving. Calories are ingredient-based estimates and this recipe is not kitchen-tested.

साबूदाना खिचड़ी

Allergens and ingredient checks

Listed allergens: peanuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Dassana Amit / Veg Recipes of India — sabudana khichdi reference

Adjust portions & add to shopping list