Sago Dana Khichdi (Sabuna Khichdi)

Soft, nutty sabudana delicacy made for breakfast or fasting days
Yields: 2–3 servings | Total time: 9 hours (includes soaking time)

This light and flavorful khichdi made from sabudana (sago pearls) is a popular breakfast dish, especially during fasting periods. Prepared with ghee, roasted peanuts, and tender potatoes, it's comforting, mildly spiced, and deeply satisfying. Traditionally relished during fasting seasons, it also finds place in daily meals owing to its simplicity and taste.

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Ingredients

For the sabudana prep:

• 1 cup sabudana (sago pearls)

• ½ cup roasted peanuts, coarsely crushed

• Salt to taste

For the tempering:

• 2 tbsp ghee or oil

• 1 tsp cumin seeds (jeera)

• 1 green chilli, finely chopped

• 1 sprig curry leaves

• ¼ cup roasted peanuts (whole or halved)

• 1 large boiled potato, chopped into small cubes

To finish:

• Juice of ½ lemon (or to taste)

• Few fresh coriander leaves, chopped

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Method

1. Soak sabudana:

   • Rinse sabudana 2–3 times in cold water to remove excess starch.

   • Soak for 30 minutes. Then drain and cover with a damp cloth.

   • Let it rest overnight (or at least 8 hours) for the pearls to absorb moisture and become soft yet non-sticky.

2. Prepare sabudana mix:

   • The next day, fluff the sabudana gently and mix in crushed roasted peanuts and salt.

3. Temper spices:

   • Heat ghee or oil in a non-stick kadhai. Add cumin seeds and let them splutter.

   • Add curry leaves and green chilli, sauté for a few seconds.

4. Cook potatoes & peanuts:

   • Add boiled potato cubes and whole peanuts. Stir-fry for about 1 minute on medium heat.

5. Mix and cook sabudana:

   • Reduce the heat. Add the sabudana mixture and stir well to coat with the tempering.

   • Cook on low flame for about 4–5 minutes, stirring occasionally, until sabudana turns translucent.

6. Finish & serve:

   • Squeeze lemon juice and garnish with fresh coriander leaves.

   • Serve hot and enjoy.

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Chef’s Notes:

• Always ensure sabudana is fully soaked and soft before cooking to avoid a chewy or raw texture.

• You can add a pinch of sugar for a slightly sweet note, as done in some regions.

• Do not overcook; sabudana turns rubbery if stirred too long.

• Ideal for fasting (vrat) meals, but delicious enough for any time.