-
8
minPrep Time -
20
minCook Time -
28
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Snacks
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Sabudana Khichdi recipe brings a delightful twist to the traditional Indian dish, making it accessible for everyone while maintaining its authenticity. Sabudana, also known as tapioca pearls, is soaked to perfection and then sautéed with a blend of finely chopped tomatoes, green chilies, and potatoes, providing a hearty base. The addition of freshly roasted peanuts adds a wonderful crunch, while a squeeze of lemon juice introduces a zesty freshness that elevates the dish. Spiced with cumin seeds and curry leaves, this khichdi is a harmonious blend of flavors and textures. Its simplicity, combined with the richness of spices, makes it an ideal choice for a vegan meal that doesn’t compromise on taste or satisfaction.
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 5-6 curry leaves
- 1 medium potato, diced
- 1 green chili, finely chopped
- 1/2 cup peanuts, roasted and coarsely ground
- 2 tablespoons finely chopped coriander leaves
- 1 tablespoon lemon juice
- Salt to taste
Steps:
- Soak sabudana in water for 6-8 hours or overnight.
- Drain the sabudana and set aside.
- Heat oil in a pan and add cumin seeds. Once they splutter, add curry leaves and diced potatoes. Cook until potatoes are soft.
- Add the chopped green chili and soaked sabudana. Mix well.
- Cook on a low flame for 5-7 minutes, or until the sabudana pearls become translucent.
- Serve hot garnished with fresh coriander.
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