Vrat Sabudana Khichdi

Ingredients(for 1 medium bowl per serving (about 200g))

• 1 cup Sabudana (tapioca pearls) (साबूदाना, medium sized)
• 1/4 cup Peanuts (मूंगफली, roasted and coarsely crushed)
• 1 medium Potatoes (आलू, boiled and diced)
• 2 Green chillies (हरी मिर्च, finely chopped)
• 1 tsp Cumin seeds (जीरा)
• 6-8 Curry leaves (कड़ी पत्ता) - optional
• to taste Rock salt (sendha namak) (for vrat)
• 1/2 tsp Sugar (optional, for balance) - optional
• 1.5 tbsp Ghee or groundnut oil (घी/मूंगफली का तेल, as per vrat rules)
• 2 tbsp Fresh coriander (धनिया पत्ता, chopped)
• 1 tsp Lemon juice (नींबू रस, freshly squeezed) - optional

Instructions

1. 1

   Rinse sabudana 2-3 times in water until the water runs clear. Soak it in just enough water to immerse for 5-6 hours or overnight. The pearls should turn soft and non-sticky.

   5 minutes (plus soaking time)

   Use minimal water for soaking; excess water leads to stickiness.

2. 2

   Drain any excess water from soaked sabudana. Test by pressing a pearl between your fingers; it should mash easily.

   2 minutes

   Spread sabudana on a plate to air-dry for a few minutes for fluffier khichdi.

3. 3

   Heat ghee or groundnut oil in a heavy-bottomed kadhai or non-stick pan. Add cumin seeds and let them splutter. Toss in curry leaves and green chillies. Sauté for 1 minute.

   3 minutes

   For vrat, ensure your oil/ghee is allowed; groundnut oil is preferred in many regions.

4. 4

   Add diced boiled potatoes. Sauté until they turn light golden.

   3 minutes

   Pre-boil potatoes for even cooking and texture consistency.