Navratri fasting special: Cook non-sticky Sabudana Khichdi with these tips

Here’s how you can do it:

The key to achieving the perfect khichdi doesn’t involve exotic spices or complex cooking methods; instead, it centers around the simple steps of washing and soaking the sabudana.

To ensure a non-sticky outcome, start by thoroughly rinsing two cups of sabudana three to four times in water and then draining it completely.

Next, soak these cleaned pearls in ¾ cup of water for at least 4 hours. This process serves to soften the sabudana and removes excessive starch, preventing them from clumping together during cooking.

As Chef Pankaj Bhadouria advises, “The secret lies in washing and soaking the sabudana with the right ratio of water.”

Subsequently, grind half a cup of roasted peanuts into a fine powder and combine it with the soaked sabudana. Ensure that the sabudana pearls are evenly coated with the peanut powder. Season with rock salt according to your taste, mix thoroughly, and set it aside.

While doing that, heat two tablespoons of ghee in a pan. Add a teaspoon of cumin seeds, one chopped green chili, and 8 to 10 curry leaves. Then, introduce two boiled potatoes cut into cubes and sauté the ingredients until the potatoes become crispy.

The next step involves adding the soaked sabudana pearls to the pan. Stir well to ensure that each pearl is evenly heated and absorbs the flavourful seasoning. Cover and cook for approximately 3 to 4 minutes.

Finally, turn off the heat, and garnish the sabudana khichdi with chopped coriander, a squeeze of lemon juice, and a sprinkle of black pepper.

Benefits of Sabudana khichdi

The potassium content in sabudana plays a significant role in regulating blood pressure levels and promoting cardiovascular health. (Source: Freepik)

Are you tempted to give this recipe a try?

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