Food 
VEGAN SABUDANA KHICHDI
Equipment
- Mixing
bowl - Colander or
strainer - Skillet or
frying pan - Spoon
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup of sabudana tapioca pearls
- 2 medium-sized potatoes peeled and diced
- 1/4 cup of roasted peanuts crushed
- 1 green chili finely chopped
- 1/2 tsp of cumin seeds
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder optional
- 1 tbsp of oil
- Juice of 1 lemon
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- Rinse the sabudana (tapioca pearls) under running water until the water runs clear.
- Place the rinsed sabudana in a mixing bowl and add enough water to cover it. Let it soak for 4-6 hours or overnight. The sabudana will absorb the water and become soft and fluffy.
- After soaking, drain the water from the sabudana using a colander or strainer and let it sit for a few minutes to remove excess moisture.
- Heat oil in a skillet or frying pan over medium heat.
- Add cumin seeds and let them splutter.
- Add diced potatoes and cook until they are slightly golden and tender.
- Add chopped green chili and cook for another minute.
- Add turmeric powder, red chili powder (if using), and salt. Mix well.
- Add the soaked and drained sabudana to the skillet. Stir gently to combine with the potatoes and spices.
- Cook the mixture for about 5-7 minutes, stirring occasionally, until the sabudana becomes translucent and cooked.
- Add crushed peanuts and mix well.
- Remove from heat and squeeze lemon juice over the khichdi. Mix well.
- Garnish with fresh cilantro leaves.
- Serve the vegan Sabudana Khichdi hot as a breakfast dish or snack.
Notes
NUTRITIONAL FACTS:
Calories: 300 | Total Fat: 10g | Total Carbohydrates: 45g | Dietary Fiber: 2g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
