High Protein Sabudana Khichadi

Elevate your traditional Sabudana Khichadi with this high-protein twist! This nutrient-packed recipe combines fluffy, soaked sabudana (tapioca pearls) with protein-rich split moong dal and crunchy roasted peanuts, creating a wholesome and satisfying dish. Flavored with aromatic cumin seeds, curry leaves, and zesty lemon juice, this khichadi is further enhanced with tender boiled potatoes and a pop of sweetness from pomegranate seeds. Perfect as a breakfast or snack, this gluten-free and vegetarian dish is easy to prepare, cooks in just 20 minutes, and brims with flavor and texture. Garnished with fresh coriander, it’s a healthy, crowd-pleasing meal option that’s as delicious as it is nourishing.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sabudana (Tapioca pearls)
• 1 cup Split Moong Dal (yellow lentils)
• 0.5 cup Roasted Peanuts
• 1 teaspoon Cumin seeds
• 2 tablespoons Ghee or Oil
• 2 small pieces Green chilies
• 1 medium Boiled Potatoes
• 1 teaspoon Salt
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Lemon juice
• 2 tablespoons Coriander leaves
• 2 tablespoons Pomegranate seeds

Directions

Step 1

Rinse the sabudana under cold water until the water runs clear to remove excess starch. Soak it in enough water to just cover the sabudana for about 5-6 hours or overnight.

Step 2

Soak the moong dal separately in water for 2-3 hours. Drain and keep aside.

Step 3

Dry roast the peanuts in a pan and crush them coarsely in a food processor or with a rolling pin.

Step 4

Boil, peel, and cube the potatoes and set aside.

Step 5

Drain the soaked sabudana completely before cooking to avoid it from being sticky.

Step 6

In a large pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to splutter.

Step 7

Add curry leaves and green chilies. Sauté for a few seconds.

Step 8

Add the drained moong dal, turmeric powder, and salt. Stir fry for 3-4 minutes until the dal slightly changes color.

Step 9

Add the cubed potatoes and stir well. Cook for another 2 minutes.

Step 10

Add drained sabudana and mix well with other ingredients. Cook on low heat, stirring continuously, for about 5 minutes until the sabudana turns translucent.

Step 11

Add crushed peanuts and lemon juice. Mix well and cook for another 2 minutes.

Step 12

Garnish with coriander leaves and pomegranate seeds before serving.

Step 13

Serve hot as a healthy breakfast or snack option.

Nutrition Facts

Serving size	730 grams (730.0g)

Amount per serving	% Daily Value*
Calories	2281

Total Fat 70.10g	90%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 11.20g
Cholesterol 84mg	28%
Sodium 2419mg	105%
Total Carbohydrate 348.50g	127%
Dietary Fiber 30.50g	109%
Total Sugars 29.20g
Protein 74.50g	149%

Vitamin D 0IU	0%
Calcium 403mg	31%
Iron 21mg	119%
Potassium 3905mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.2%

Protein: 12.8%

Carbs: 60.0%