Sabudana Khichdi Recipe – Potato & Peanut Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Sabudana Khichdi Recipe – Potato & Peanut Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But a comforting, flavorful breakfast is non-negotiable. That’s where this Sabudana Khichdi comes in. It’s quick to put together (once the sabudana is soaked, of course!), incredibly satisfying, and just tastes like home. I first made this when I was craving something warm and familiar during a particularly chilly monsoon season, and it’s been a breakfast staple ever since!

Why You’ll Love This Recipe

This Sabudana Khichdi isn’t just delicious; it’s also wonderfully versatile. It’s perfect for a quick weekday breakfast, a light lunch, or even a comforting dinner. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets or fasting periods. It’s a dish that truly caters to everyone! The combination of the soft sabudana, crunchy peanuts, and subtle spices is just chef’s kiss.

Ingredients

Here’s what you’ll need to make this delightful Sabudana Khichdi:

• 1 cup Sabudana (Tapioca Pearls)
• ½ – ¾ cup Groundnuts (Peanuts)
• 1 medium Potato
• 1 teaspoon Jeera or Cumin Seeds
• 1 tablespoon Green Chillies, finely chopped (adjust to your spice preference!)
• 1 teaspoon Sugar
• 1 teaspoon Lemon juice
• 1 ½ tablespoons Groundnut oil (or any neutral cooking oil)
• 1 tablespoon Milk
• As required Curry Leaves
• Finely chopped coriander leaves, for garnish
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Sabudana Soaking: This is key. You want the sabudana to be soft and plump, but not mushy. Overnight soaking (8-10 hours) with just enough water to cover them is ideal. I usually wash the sabudana 4-5 times before soaking to remove excess starch.
• Peanut Grind: In some regions, people prefer a very coarsely ground peanut, while others like it a bit finer. I personally like a slightly coarse texture for that extra crunch, but feel free to adjust to your liking.
• Oil Choice: Traditionally, groundnut oil is used for its flavour, but you can easily substitute with vegetable oil, sunflower oil, or even coconut oil for a subtle twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the sabudana under running water 4-5 times. Then, soak it overnight in water, ensuring the water level is about half an inch above the pearls.
2. Next, dry roast the groundnuts in a pan until they’re lightly golden and fragrant. Let them cool completely, then coarsely grind them. Set aside about 1 tablespoon for tempering later.
3. Heat the oil in a pan over medium heat. Add the cumin seeds, chopped green chilies, and curry leaves. Let them sizzle for a few seconds until fragrant.
4. Now, add the boiled and diced potatoes and the reserved groundnuts. Sauté for a couple of minutes until the potatoes are lightly browned.
5. Add the soaked sabudana, ground peanut powder, salt, sugar, and milk to the pan. Gently mix everything together.
6. Cover the pan and cook on low heat for about 5 minutes, or until the sabudana is translucent and well combined. Don’t stir too much, or it might stick!
7. Finally, turn off the flame, add the fresh coriander leaves and a squeeze of lemon juice. Give it a gentle mix and serve hot!

Expert Tips

• Don’t skip washing the sabudana! It removes excess starch and prevents the khichdi from becoming sticky.
• If the sabudana seems too dry while cooking, add a splash of water.
• Adjust the amount of green chilies according to your spice preference.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply substitute the milk with plant-based milk like almond milk or coconut milk.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: My friend, Priya, loves a fiery kick, so she adds an extra green chili or a pinch of red chili powder. Feel free to experiment!
• Fasting/Vrat Adaptation: If you’re making this for a fast, simply omit the potatoes. It’s still delicious! My grandmother always made it this way during Navratri.

Serving Suggestions

Sabudana Khichdi is fantastic on its own, but it’s even better with a side of creamy yogurt (dahi). A sprinkle of sev or a dollop of mango pickle can also elevate the experience.

Storage Instructions

Leftover Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might get a little sticky upon reheating, so adding a splash of water can help.

FAQs

1. What is the best way to soak sabudana to avoid it becoming mushy?

Washing the sabudana thoroughly before soaking and using just enough water to cover it are the key! Overnight soaking is best.

2. Can I make sabudana khichdi ahead of time?

You can soak the sabudana ahead of time and store it in the fridge. However, it’s best to cook the khichdi just before serving for the best texture.

3. What is the significance of sabudana in Indian cuisine?

Sabudana is a popular ingredient, especially during fasting periods, as it’s considered a sattvic food (pure and energizing). It’s also a good source of carbohydrates.

4. Can I use a different type of nut instead of peanuts?

Absolutely! Cashews or almonds can be used as a substitute, but they will alter the flavour profile.

5. How can I adjust the sweetness level in this khichdi?

Start with the 1 teaspoon of sugar and add more to taste. Some people prefer a slightly sweeter khichdi, while others like it more savory.

Enjoy making this Sabudana Khichdi! I hope it brings a little bit of warmth and comfort to your mornings. Let me know how it turns out in the comments below!