Igredients:
2 tbsp Ghee
1 tbsp Cumin Seeds
1 tbsp Green Chillies
1 tbsp Shredded Ginger or Paste
6-7 Green Curry leaves
1 cup Washed Sabudana
1 cup Diced Potatoes
1/2 cup Diced Tomatoes
2.5 cups of water
Chopped Coriander (Cilantro)
salt
Pinch of Black Pepper powder
4-5 tbsp Roasted Peanuts
Instructions:
1) First wash the Sabudana pearls. Soak for 5-10 minutes if you want.
2) In a pan, take 2 tbsp of ghee. Add cumin seeds, green chillies, shredded ginger or ginger paste and curry leaves. Saute for 1 minute.
3) Next add diced potatoes, salt to taste and black pepper. Saute the potatoes until they turn golden brown.
4) Add washed sabudana. Mix it well with potatoes and roast for 1 minute.
5) Next add 2.5 cups of water into sabudana-potatoes mixture. Adjust the salt at this stage. Mix everything well and cover the lid. Cook sabudana for about 10 to 12 minutes.
6) Next add diced tomatoes and further cook the khichadi for about 2 minutes.
7) Finally, add chopped coriander and garnish with roasted peanuts.
Short intro to the recipe:
India is the land of festivals and usually we do fasts on various festivals. I have been doing Ekadashi fasts since 2010. I don’t remember missing any Ekadashi since then. Sabudana Khichdi is one the most popular items to have during fasts. But this Khichadi requires soaking of sabudana in advance and also requires skills to get the perfect non sticky texture which I don’t have. So then I started preparing instant soupy sabudana khichadi which is very comforting during fasts days and doesn’t require soaking the pearls in advance.
