Sabudana Khichdi Recipe with Vegetables (No Onion No Garlic Fasting/Vrat Recipe)
Description:
Sabudana Khichdi, often prepared during fasting or vrat days, is a delicious, nutritious dish made with tapioca pearls (sabudana), mixed vegetables, and mild Indian spices. Unlike the regular pulao, this dish is a one-pot wonder that’s simple to prepare and requires minimal cooking time, making it the perfect option for breakfast or any fasting day meal. It’s light, flavorful, and provides a good dose of energy, especially when paired with refreshing raita or yogurt.
Cuisine: Indian
Course: North Indian Breakfast
Diet: Vegetarian, Fasting (Vrat) Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup |
| Carrot (Gajjar) | 1, finely chopped |
| Green beans (French Beans) | 1/4 cup, finely chopped |
| Green peas (Matar) | 1/4 cup |
| Green Chilli | 1, finely chopped |
| Cloves (Laung) | 2, pounded |
| Cardamom (Elaichi) Pods/Seeds | 2, pounded |
| Bay leaves (Tej Patta) | 1, torn |
| Whole Almonds (Badam) | 2 tablespoons, boiled, peeled, and sliced |
| Cashew nuts | 4-5, toasted |
| Salt | To taste (rock salt recommended) |
| Ghee | Required for cooking |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Soak the Sabudana: Begin by soaking the sabudana in water for about 4 to 6 hours. Once soaked, drain the sabudana thoroughly and set it aside to ensure no excess water remains.
-
Prepare the Vegetables: While the sabudana soaks, prepare the vegetables. Finely chop the carrot, green beans, and green peas. Also, chop the green chili to your desired spice level.
-
Cook the Spices and Vegetables: In a heavy-bottomed kadai (wok), heat a little oil or ghee. Add the crushed cloves and cardamom seeds, and sauté them until their fragrance is released, filling the kitchen with their warm aroma.
-
Sauté the Vegetables: To the kadai, add the prepared vegetables—carrot, green beans, and peas. Sauté them for about 10 minutes, or until they are tender and cooked through.
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Add Spices: Once the vegetables are done, sprinkle in your preferred spices. Adjust the salt according to taste and add any other fasting-friendly spices you like. Stir well to coat the vegetables evenly with the spices.
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Combine the Sabudana: Add the drained sabudana to the kadai, stirring it gently to mix with the vegetables and spices. Be careful not to mash the sabudana pearls while stirring.
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Cook the Khichdi: Cover the kadai with a lid, leaving it slightly ajar. Allow the mixture to cook for about 10 minutes on low heat. The sabudana will absorb the flavors of the vegetables and spices, and the pearls will soften, becoming translucent.
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Add Nuts: After the sabudana is cooked, add the sliced almonds and toasted cashew nuts. Give everything a final stir to combine all the ingredients.
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Serve: Your Sabudana Khichdi is now ready to be served! Pair it with a side of refreshing cucumber and green chili raita for a complete, satisfying fasting meal, especially perfect for the Navratri festival.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 44 g |
| Protein | 6 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 220 mg |
Tips for the Perfect Sabudana Khichdi:
- Soaking the Sabudana: Ensure that the sabudana is soaked well, as under-soaked pearls can result in a raw, crunchy texture. Drain it properly after soaking to prevent it from becoming too sticky during cooking.
- Ghee: Ghee adds a rich flavor to the khichdi, enhancing its taste. Use it liberally for a traditional touch.
- Add-ins: Customize the khichdi with other vegetables like potatoes or zucchini, based on your preferences and fasting requirements.
This Sabudana Khichdi with vegetables is a nutritious, energizing, and satisfying meal for anyone observing a fast, or simply wanting a light but fulfilling meal. Enjoy it as part of your North Indian breakfast, or as a wholesome snack during any fasting period like Navratri!
