People have this dish during Navratri or fasting mainly. This is the most common falhari dish of every region. The most important part of its preparation is its soaking. If you go wrong slightly with soaking whole of the dish is ruined.
This recipe of Sabudana khichdi is easy to prepare and has very little ingredients, peanuts being the most important one. It can be prepared both in oil or ghee but I prefer it making in ghee.
Preparation Time – 10-15 Mins
Soaking Time – Preferably overnight or 5 – 6 hrs.
Cooking Time – 10-15 Mins
Serves – 3-4
• Sabudana ( use medium size pearls)/sago – 1 Cup
• Raw Peanuts or roasted crushed peanuts – ½ Cup
• Finely chopped coriander (optional) – 2 Tbsp
• Finely chopped green chili – 1 Tsp
• Sugar – 2 Tsp
• Lime Juice – 2 Tsp
• Salt to taste
• Water for soaking
• Ghee – 2 Tbsp
• Take a wide bottom container. Add sabudana. Wash thoroughly and add water such that whole sabudana is completely immersed. Keep level of water 3 inches above the sabudana.
• After 45 mins or an hour drain excess water. Sabudana will absorb water and increase in volume.
• Keep sabudana covered for overnight so that it becomes soft.
• Dry roast peanuts on a low flame stirring occasionally.
• Peel nicely and coarsely grind them. Keep aside.
• Heat ghee in a large kadai or a broad nonstick pan to prevent sabudana to stick to the bottom. Add finely chopped green chili and cook for about half a minute.
• Add roasted crushed peanuts and mix well.
• Add salt and sugar to soaked sabudana.
• Add sabudana to kadai. Mix well.
• Add lemon juice and finely chopped coriander.
• Mix well.
• Serve hot with curd.(Homemade curd recipe)
Tips & Tricks –
• After soaking sabudana overnight it should be mashed properly between fingers.
• Adjust sugar, salt and lemon juice as per taste.
• Lemon juice helps to prevent sabudana to become starchy and enhances flavour.