Ingredients:
- Soaked Sabudana (Tapioca Pearls)
- Roasted Peanuts (Crushed)
- Green Chillies
- Cumin Seeds
- Rock Salt
- Lemon Juice: A freshly cut lemon beside a small bowl of lemon juice, emphasizing the fresh zest it will contribute.
- Coriander Leaves: Lush green coriander leaves, finely chopped, adding a burst of colour and freshness.
- Boiled, Cubed Potatoes: A plate of neatly cubed, boiled potatoes, soft and ready to blend into the khichdi
Cooking Stages:
- Stage 1: Soaking the Sabudana: A bowl of dry sabudana beside a bowl of water-soaked sabudana, showing the before and after.
- Stage 2: Mixing Sabudana and Peanuts: The soaked sabudana being mixed with crushed peanuts and salt, ready for cooking.
- Stage 3: Sautéing Cumin Seeds and Green Chillies: A pan on the stove with cumin seeds and green chillies sizzling, releasing their fragrant aromas.
- Stage 4: Adding Potatoes: The golden-brown diced potatoes being added to the pan, mixing with the sautéed spices.
- Stage 5: Cooking with Sabudana Mixture: The sabudana and peanut mixture being added to the pan, showcasing the beginning of the khichdi formation.
- Stage 6: Final Dish: The fully cooked Sabudana Khichdi in a serving bowl, garnished with lemon juice and coriander, ready to be enjoyed.
Nutritional Highlights: Rich in carbohydrates and moderate in protein; good source of vitamin C from lemon juice and dietary fiber from potatoes.
- Macros (per serving approx):
Calories: 350kcal,
Carbs: 75g,
Protein: 5g,
Fat: 5g
- Micros: Iron from peanuts, vitamin C from lemon.
Cooking Tips: Ensure sabudana is soaked well but not mushy. Use a wide pan to avoid sticking.
Common Mistakes: Oversoaking sabudana or using too much water can make the khichdi sticky.
