Nut-Free Sabudana Khichdi

Savor the comforting goodness of Nut-Free Sabudana Khichdi, a delightful twist on the traditional Indian fasting dish that's perfect for those with nut allergies. Made with perfectly soaked tapioca pearls (sabudana), tender cubes of golden sautéed potato, and a subtle medley of spices like turmeric and cumin, this recipe offers all the flavor without the crunch of peanuts. A touch of lemon juice adds brightness, while a garnish of fresh coriander leaves brings herbaceous freshness to every bite. Easy to prepare with simple pantry staples, this wholesome and gluten-free meal is ideal for fasting days, a quick snack, or even a light breakfast. Enjoy this hassle-free, nut-free version of sabudana khichdi as a deliciously satisfying alternative!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Sabudana (Tapioca Pearls)
• 1 cup Water
• 1 medium Boiled Potato
• 1 Green Chili
• 0.5 Lemon
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Salt
• 0.5 teaspoon Sugar
• 0.25 teaspoon Turmeric Powder
• 2 tablespoons Fresh Coriander Leaves
• 2 tablespoons Oil
• 1 pinch Hing (Asafoetida)

Directions

Step 1

Rinse the sabudana (tapioca pearls) under running water until the water runs clear to remove excess starch.

Step 2

Soak the sabudana in 1 cup of water for about 4-5 hours or overnight. After soaking, they should be soft and easily mashed between your fingers.

Step 3

Drain any excess water after soaking and let the sabudana sit in the sieve for 15-20 minutes to ensure they are not sticky.

Step 4

Peel and chop the boiled potato into small cubes.

Step 5

Chop the green chili finely, and chop the fresh coriander leaves. Juice the lemon and set aside.

Step 6

Heat oil in a non-stick pan over medium heat. Add cumin seeds and allow them to crackle.

Step 7

Add a pinch of hing (asafoetida) and the chopped green chili. Sauté for a minute until the chili is aromatic.

Step 8

Add the cubed potatoes and sauté for 3-4 minutes until they start to become golden on the edges.

Step 9

Reduce the heat to low and add the soaked sabudana, salt, sugar, and turmeric powder. Mix well to evenly distribute the spices.

Step 10

Cook the mixture on low heat, stirring occasionally, for about 5-6 minutes until the sabudana turns translucent.

Step 11

Turn off the heat, squeeze lemon juice over the sabudana khichdi, and mix again.

Step 12

Garnish with fresh coriander leaves and serve hot.

Nutrition Facts

Serving size	697.4 grams (697.4g)

Amount per serving	% Daily Value*
Calories	1153

Total Fat 29.10g	37%
Saturated Fat 2.00g	10%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1211mg	53%
Total Carbohydrate 220.40g	80%
Dietary Fiber 6.20g	22%
Total Sugars 12.60g
Protein 5.60g	11%

Vitamin D 0IU	0%
Calcium 125mg	10%
Iron 8mg	42%
Potassium 866mg	18%

*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: 22.5%

Protein: 1.9%

Carbs: 75.6%