Sabudana khichdi

Looking for a new tasty weekend breakfast? Try this sabudana khichdi! This is a dish that’s very popular during the fasting period of Navratri and is made with tapioca/sago (sabudana). This just uses cumin seeds, curry leaves and green chilli for a hint of warmth and spice. This is also very light on the stomach so won’t leave you feeling sluggish half way through the morning - it’s also vegan and very healthy! Apart from soaking the sabudana overnight - this takes hardly anytime to put together. This recipe serves 2 people. This recipe requires soaking overnight, but takes around 20 minutes the next day to put together.

Ingredients

100g sabudana (sago/tapioca pearls)

1 medium potato, peeled and cut into small dice

1 tsp cumin seeds

Handful peanuts, chopped

Few curry leaves (fresh or frozen)

50g shredded fresh coconut (or desiccated coconut soaked in a little water)

Squeeze lemon juice

1 slit green chilli

Salt & sugar to taste

Water as required

Oil as required

Method

• Rinse and soak the sabudana with equal parts water. The next day the sabudana should have absorbed all the water and you can easily mash them with your fingers. Drain any remaining water and set aside.
• In a frying pan, add a little oil. Add a peeled and finely diced potato and fry until golden and cooked through.
• Add the cumin seeds, curry leaves and slit green chillies. Fry for another minute.
• Add the soaked sabudana and cook on a low heat until almost translucent. Don’t overcook as it’ll go mushy. Season with salt and sugar to taste.
• Finally, add the coconut, lemon juice, crushed peanuts and coriander leaves. Enjoy with tea/coffee!