Sabudana Khichdi Recipe – Sabudana Upma with Peanuts | A Delightful Indian Breakfast
Sabudana Khichdi, also known as Sabudana Upma, is a simple yet delightful recipe that is a favorite across Indian households. This dish is incredibly light, energizing, and often served during fasting days, making it an ideal breakfast or snack. Packed with carbohydrates and minimal fat, Sabudana Khichdi provides a quick energy boost, making it perfect for a busy morning. Let’s dive into this flavorful and healthy recipe that is easy to make and even easier to enjoy.
Course: North Indian Breakfast
Cuisine: Indian
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup (soaked in 1 cup water) |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 1 sprig (finely chopped) |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Ginger | 1 inch, finely chopped |
| Potato (Aloo) | 1, peeled and finely chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Lemon | 1, juice extracted |
| Roasted Peanuts (Moongphali) | 1/4 cup, coarsely pounded |
| Coriander (Dhania) Leaves | 6 sprigs, chopped |
Preparation Time:
70 minutes (includes soaking time)
Cooking Time:
30 minutes
Instructions
1. Soak the Sabudana
Begin by washing the sabudana (tapioca pearls) thoroughly and soak them in water for about 4 to 5 hours, or overnight if possible. This soaking time ensures that the pearls absorb enough water and soften up. After soaking, drain any excess water using a colander to ensure that the sabudana doesn’t clump together when cooking. It’s crucial to drain the water completely so the sabudana cooks evenly.
2. Prepare the Tempering
Heat 1 tablespoon of oil in a large pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds, allowing them to splutter and release their aroma. This tempering is the base for the flavors in your khichdi.
3. Sauté the Vegetables
Next, stir in the finely chopped curry leaves, onion, green chillies, and ginger. Sauté these ingredients for about 2 minutes until the onion becomes translucent and soft. Add the finely chopped potato and turmeric powder, mixing everything well. Cover the pan with a lid and cook the potatoes for 5-7 minutes, until they are soft and cooked through. You may also use pre-boiled potatoes for a quicker cooking process.
4. Combine the Sabudana
Once the potatoes are tender, stir in the salt and then add the soaked and drained sabudana. Mix well to combine all the ingredients. Make sure that the sabudana is evenly coated with the spices and potatoes.
5. Cook the Sabudana
Cover the pan with a lid and cook on low heat for about 5 minutes, allowing the sabudana to cook through. Stir occasionally to ensure the pearls don’t stick to the bottom of the pan. If the sabudana seems dry and isn’t cooking properly, you can sprinkle a little water. However, be cautious with the water, as you just need a light sprinkle, not too much.
6. Check the Readiness
The sabudana is ready when the pearls have turned translucent, and each pearl is separate—indicating it’s perfectly cooked and tender, not mushy or clumpy. At this point, check for seasoning and adjust salt if needed.
7. Final Touches
Once cooked, stir in the coarsely pounded roasted peanuts, lemon juice, and fresh coriander leaves. The peanuts add a wonderful crunch and a nutty flavor to the dish, while the lemon juice brightens it up with a touch of tanginess. Give everything a final mix.
8. Rest and Serve
Turn off the heat, cover the pan, and let the Sabudana Khichdi rest for about 5 minutes. This resting period allows the flavors to meld together. Serve hot, and enjoy this nutritious and satisfying meal!
Serving Suggestions
Sabudana Khichdi is best enjoyed with a hot cup of Adrak Chai (Ginger Tea) for a complete Indian breakfast experience. You can also serve it with a side of yogurt or chutney for added flavor.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | 35g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 3g |
| Sodium | 100mg |
| Potassium | 200mg |
| Vitamin C | 15% DV |
| Iron | 5% DV |
Tips for Best Results:
- Soak Sabudana Properly: The key to perfect Sabudana Khichdi is in properly soaking the sabudana. Ensure it has absorbed enough water but is not soggy.
- Use Fresh Ingredients: Fresh curry leaves and coriander can elevate the flavor of the dish.
- Adjust Spice Levels: You can control the heat by adjusting the amount of green chillies used. You can also omit them entirely for a milder version.
Sabudana Khichdi is a versatile dish that is sure to leave you feeling satisfied and energized, whether you are fasting or simply craving a light yet fulfilling breakfast.
