Sabudana Khichdi Recipe

Sabudana Khichdi is India's beloved fasting dish: soaked tapioca pearls tossed with roasted peanuts, potatoes and green chilli until every pearl stays separate and fluffy. It is light, gently spiced and surprisingly filling.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

420

Ingredients

• 1 cup sabudana (tapioca pearls)
• 1 cup water, for soaking
• 1/2 cup roasted peanuts, coarsely crushed
• 2 medium potatoes, boiled and diced
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 green chillies, slit
• 8 to 10 curry leaves
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons chopped coriander
• 1 teaspoon sugar (optional)

Instructions

1. Rinse the sabudana, then soak it in 1 cup of water for 4 to 5 hours, or overnight, until the pearls are soft but still hold their shape.
2. Drain any excess water and fluff the pearls with a fork; they should feel separate, not mushy.
3. Heat the ghee in a wide pan and crackle the cumin seeds, then add the chillies and curry leaves.
4. Add the potatoes and fry for 3 to 4 minutes until lightly golden at the edges.
5. Add the sabudana, crushed peanuts and salt, then toss gently on medium heat for 5 to 6 minutes until the pearls turn translucent.
6. Stir in the lemon juice, sugar if using and coriander, then serve hot.

Pro tips

• Soaking time matters most; under-soaked pearls stay hard in the middle, over-soaked ones turn to mush.
• Use a wide pan and gentle tossing so the pearls stay separate.
• Roast the peanuts fresh for the best flavour and crunch.
• If the khichdi sticks, sprinkle a little water and toss rather than stirring hard.

Frequently asked questions