Gluten Free- Sabudana Ki Khichdi
Good source of energy, easy to digest, and prevents constipation, this recipe is already suitable for vegans as it is gluten-free and vegan.
Ingredients
- 1 cup sabudana
- 1 cup water
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 green chilies
- 8 curry leaves
- 2 medium russet potatoes small cubes
- ½ cup roasted peanuts
- 1 tbsp lemon fresh juice
- ¼ cup fresh cilantro chopped
- 1 tsp red chili powder
Instructions
- The night before, wash and rinse the sabudana well.
- Soak the sabudana in 1 cup of water.
- The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
- Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
- Peanuts are ready. Set aside.
- Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
- Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
- Add curry leaves and cook for 30 seconds.
- Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown. Here are the potatoes golden brown.
- Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
- Increase the flame to medium. Now add the roasted peanuts to the potatoes. Add the sabudana.
- Mix well and cook for 4 minutes. Do not overcook the sabudana.
- Once cooked, add lemon juice and fresh cilantro leaves.
- Add red chili powder – only when you're not fasting. Mix well. Turn off the stove.
