Sabudana Khichdi is a light dish made with sabudana, spiced lightly. It is mostly eaten during the festival of Navratri or Janmashtami when people are fasting. Sabudana Khichdi is one of the main fasting dish from western India, especially from the regions of Maharashtra, Gujarat and Rajasthan. You can eat it with a bowl full of curd.

Ingredients

• 1 Cup sabudana
• 1/2 cup roasted peanut (coarsely pounded)
• 2 tbsp ghee
• 1 tsp Jeera (cumin seeds)
• 3-4 dried red Chili
• 1 sprig Kadi patta (curry leaves)
• 2 tsp sendha namak (white rock salt)
• 1 tsp chili powder
• 1 tbsp Hara Dhaniya (coriander leaves)
• 1 tsp green chilies, chopped
• 1 tbsp lemon juice

How to Make Sabudana Khichdi

1. Wash Sabudana until water clears. Soak in water to about 3 cm/1.5 inch above it for about an hour.

2. Drain the Sabudana and spread them over a thick cloth for about 1 hour. It is important for the water to drain out completely, otherwise when cooked; the sabudana will stick together and form the lumps.

3. Mix sabudana, peanuts, salt, and chili powder very well, so that Sabudanas are coated well with this mixture.

4. Heat the ghee and add Jeera, red chilies, green chilies and Kadi patta. When chilies darken a bit, add Sabudana mixture and turn around over low heat until cooked properly. Takes a couple of minutes.

5. Take it off the heat, add the lemon juice and mix well.

6. Serve Sabudana Khichadi garnished with the Hara Dhaniya.