• ▢1-½ cup Sabudana or Sago washed

  • ▢1-¼ cup Water for soaking

  • ▢2 tablespoon Oil

  • ▢1 teaspoon Cumin seeds (Jeera) (optional)

  • ▢2-3 Green Chili Pepper finely chopped, adjust to taste

  • ▢1 Potato cut in small pieces, 7oz

  • ▢1 Carrot grated

  • ▢½ cup Green peas I used frozen

  • ▢1 teaspoon Salt

  • ▢½ teaspoon Sugar optional

  • ▢1 tablespoon Lime juice

  • ▢¼ cup Peanuts roasted and coarsely grinded

  • ▢Cilantro for garnishing


  • Wash sabudana in a colander until water runs clear. Transfer to a bowl and soak in water overnight or for 6-8 hours. Most of the water should be soaked when you are ready to cook. If there is any leftover water, drain it using a colander. To check if the sabudana is ready, press a pearl in between your fingers, and it should mash easily.

  • Heat a pan on medium-high heat and add oil. When the oil is heated, add cumin seeds and green chili to it.

  • Once the cumin seeds start to sizzle, add the diced potatoes. The potatoes will take about 5 minutes to get cooked and lightly browned. You can cover with a lid for the initial 2-3 minutes to expedite the cooking.

  • Then add the grated carrots and green peas and cook for another 2 minutes. If using fresh green peas, add them along with potatoes, so they are cooked well.

  • Add the soaked sabudana, crushed peanuts, salt and sugar. Mix well.

  • Change to low-medium flame, cover with a lid and let it cook for about 2-3 minutes. Open and stir, then cook again for couple more minutes without a lid. Do not overcook.

  • When the sabudana is cooked, the pearls should be translucent and not sticky. Remove pan from heat.

  • Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.

NOTES For fasting: Skip carrots, green peas and use sendha namak (rock salt). Pro-tips:

  • You can check if the sabudana is soaked well, by mashing it between your fingers. It should get easily mashed.

  • You can roast peanuts on a pan or in the microwave. I usually roast in the microwave. Keeping them for 1 minute at a time for up to 2 minutes and 30 seconds intervals after that. It is good to keep monitoring the progress, so they don\’t get burnt. Let them cool down before crushing.

  • The final result should not be sticky, as the ground peanuts help to keep the sabudana separated and also add a wonderful taste.

Instant Sabudana Khichdi without overnight soaking: One thing that worked was a variation of the method shared by The Chutney Life. Soak sabudana in boiling hot water for about 45 minutes to an hour. Use the same amount of water as mentioned in the recipe. After 45 minutes, spread the sabudana in a large tray to let it dry for about 15 minutes before using. The sabudana pearls are not as perfectly separated as the overnight soaking method, but pretty good for the quick soak time.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


Calories: 208kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 697mgPotassium: 170mgFiber: 4gSugar: 3gVitamin A: 2686IUVitamin C: 13mgCalcium: 24mgIron: 1mg

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