Falahari Sabudana Khichdi is a light and delicious dish usually made during fasts when you have to consume satvik falahari food, typically made during Navratri, Shivratri, Janamashtami and Ekadashi. For this dish sabudana (tapioca sago), potato, peanuts and some spices are cooked. A good squeeze lemon gives a good punch to this dish. Sabudana khichdi is so tasty that you need not wait for any fast to eat this.
Yield: 3 servings
Prep time: 15 minutes
Total time: 25 minutes
Ingredients for Falahari Sabudana Khichdi
300 grams sabudana (tapioca sago)
3 tablespoon peanuts
200 grams aloo (potato) boiled
2 green chillis slit
3 tablespoon coriander chopped fine
1 tablespoon lemon juice
1 tablespoon coriander powder
1 teaspoon chilli powder
Sendha namak (rock salt) to taste
2 to 3 tablespoon ghee (clarified butter)
Directions for Falahari Sabudana Khichdi
- Wash and soak the sabudana (tapioca sago) in water. Water level should be just above the sago. Cover and set aside for 60 minutes. Fluff up or loosen the sago.
- Slightly crush the peanuts and remove the peel, set aside.
- Peel the potatoes and roughly chop them or slightly smash them keeping some chunks.
- Heat ghee in a pan; add the green challis and then potatoes and saute for 5 minutes.
- Add the crushed peanuts and saute for 2 minutes.
- Now add the salt, chilli, coriander powder and mix.
- Add the soaked sabudana and toss well. Cover and leave for 2 to 3 minutes.
- Now add the lemon juice, coriander and mix.
- Serve with dahi (yogurt).