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Sabudana Khichdi

188.5 Cal, P – 1.35g, Fats – 4.6g, Carbs – 33g, Fibre – 1.3g

Serves 2 | Macros above are for 1 serving

Sabudana Khichdi


• 1 tea cup Sabudana
• 1 tea cup water
• 1 teaspoon oil - use oil of choice
• ¼ teaspoon cumin seeds
• 100 grams lauki, diced small, around 1 cup diced lauki
• 1 tablespoon raw peanut
• 1-2 green chili chopped, adjust to taste
• 6-7 curry leaves
• salt or to taste
• ½ teaspoon sugar optional
• juice of ½ lemon
• 1 tablespoon coriander chopped


1. Rinse Sabudana under water until water turns clear. This is important to get rid of all the starch.
2. Transfer the rinsed Sabudana to a large bowl and add 1 cup water to it. No more.
3. In the morning the Sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.
4. To check if Sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
5. Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
6. Then add the diced lauki and cook for 3-4 minutes stirring often until lauki are almost cooked. It’s important to dice the lauki small here so that cook quickly.
7. Add the raw peanuts and for another 2-3 minutes.
8. Then add the green, curry leaves and cook for 1 more minute.
9. Add the drained Sabudana to the pan along with salt and sugar. Mix until well combined.
10. Cook for few minutes until most of the Sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky.
11. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
12. Serve Sabudana khichdi hot with chilled yogurt.

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