Sabudana Khichdi Recipe with Vegetables (No Onion, No Garlic – Perfect for Fasting/Vrat)
Sabudana Khichdi, a delightful and nourishing dish, is a beloved meal during fasting seasons like Navratri. Made with tapioca pearls and mixed with a variety of vegetables, this dish is not only flavorful but also full of energy, making it an ideal choice when you’re abstaining from grains and spices. The combination of vegetables, nuts, and light seasoning results in a perfect balance of taste and nutrition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup |
| Carrot (Gajjar) – finely chopped | 1 |
| Green beans (French Beans) – finely chopped | 1/4 cup |
| Green peas (Matar) | 1/4 cup |
| Green chilli – finely chopped | 1 |
| Cloves (Laung) – pounded | 2 |
| Cardamom (Elaichi) Pods/Seeds – pounded | 2 |
| Bay leaves (Tej Patta) | 1 |
| Almonds (Badam) – boiled | 2 tbsp |
| Cashew nuts – toasted | 4-5 |
| Rock salt – to taste | |
| Ghee – as required |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Cuisine: Indian
Course: North Indian Breakfast
Diet: Vegetarian
Instructions
-
Soak the Sabudana
Begin by soaking the sabudana (tapioca pearls) in enough water for about 4 to 6 hours, or until they have softened. After soaking, drain the sabudana thoroughly and set it aside. This step ensures the pearls cook evenly and don’t become too sticky during preparation. -
-
Prepare the Vegetables
While the sabudana is soaking, prepare your vegetables. Finely chop the carrot, green beans, and green peas. Keep them ready to add into the dish once you start cooking. -
Sauté the Spices
Heat a heavy-bottomed kadai or pan and add a small amount of ghee. Once the ghee is hot, add the pounded cardamom and cloves, allowing them to release their aromatic fragrance. Then, add the torn bay leaves to the pan, and let everything sizzle for a moment. -
Cook the Vegetables
Add the prepared vegetables (carrot, green beans, and green peas) to the kadai. Sauté them on medium heat for about 10 minutes until they are cooked through but still retain some crunch and color. -
Seasoning the Vegetables
Once the vegetables are cooked, add the rock salt to taste. This will bring out the natural flavors of the vegetables and complement the sabudana. -
Add the Sabudana
Now, add the soaked sabudana to the pan, stirring gently to combine everything. Mix thoroughly so that the sabudana evenly absorbs the flavors of the vegetables and spices. -
Cook the Sabudana
Cover the kadai halfway with a lid and let the sabudana cook on low heat for about 10 minutes. This step helps the sabudana cook evenly and separate into individual pearls, making it light and fluffy. -
Garnish and Serve
Once the sabudana is cooked and separated, add the boiled almonds and toasted cashew nuts for a delightful crunch and a boost of energy. Stir everything well, and serve hot.
Serving Suggestions
For an added touch of flavor, serve your Sabudana Khichdi with a refreshing Cucumber Green Chilli Raita. This combination is not only perfect for fasting days but also light and satisfying, offering a well-rounded meal to break your fast during the Navratri festival.
Tips for the Perfect Sabudana Khichdi
- Be sure to drain the soaked sabudana thoroughly to prevent it from becoming too sticky.
- Adjust the quantity of green chilli based on your spice preference.
- You can add more ghee for extra richness, especially if you prefer a more indulgent flavor.
- Cashews and almonds add a wonderful texture, but feel free to add more or try other nuts like peanuts for variation.
This Sabudana Khichdi is the ultimate choice for anyone looking to enjoy a filling yet light dish that is perfect for fasting while keeping the body energized and satisfied. Enjoy!
