Malwi Sabudana Khichdi
Soaked sago pearls tossed with roasted peanuts, cumin and curry leaves, the everyday fasting-day dish of Malwa households.
- Prep
- 240 min
- Cook
- 20 min
- Total
- 260 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 14 g
- carbs
- 40 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 300 kcal
Instructions
- 1
Check that the soaked sabudana (tapioca pearls) is well drained. The pearls should separate easily when pressed between your fingers.
- 2
Heat ghee (clarified butter) in a kadhai (deep pan). Let cumin seeds sizzle and pop, then add green chillies and curry leaves.
- 3
Add the diced boiled potato. Fry gently for 2-3 minutes until lightly golden.
- 4
Add the crushed peanuts and mix everything well.
- 5
Add the drained sabudana, rock salt and sugar. Mix gently on low heat for 6-8 minutes until the pearls turn clear.
- 6
Stir in the lemon juice and coriander. Serve hot.
Chef's tips
Soak sabudana for at least 4-6 hours and drain thoroughly, as excess water makes the dish sticky. Roast peanuts fresh for the best crunch.
Ingredient substitutions
- rock salt → regular salt (for non-fasting days)
Storage
Best eaten fresh; can be refrigerated for a day but texture softens.
Reheating
Reheat in a pan on low with a few drops of ghee.
Common mistakes to avoid
- •Skipping the draining step, which makes the dish turn into a sticky clump.
Serving suggestions
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