Sabudana Khichadi
Sabudanyachi Khichadi – A very popular breakfast dish in Western India especially for upwas (religious fast).
Sabudana Khichadi is usually eaten during religious fasting, however I love it so much, I pretty much end up having it at least once a week for breakfast!
Growing up, whenever mom said she was going to make Khichadi for a meal, my eyes would sparkle at first and then I would be anxious – “is it sabudana khichadi or moong khichadi???” if the answer was Moong khichadi, I would throw a tantrum and start stomping. If she said “sabudana khichadi” I would do a happy dance!Such is my love for this delicious unique dish.
Mom makes sabudana khichadi once a week just to get a pass to make be able to make moong khichadi for the next few days
There’s a 100 different ways people make this dish, but of course I like it only. this. one. way – the way my aji made it. Cannot (and in my opinion should not) be made in any other way 
She used to make it (on demand) every time we had guests or any fast. And I just longed for such occasions 
She was the best at the whole ‘fast-menu’ actually, but well khichadi is, was and will always be my favorite. Its utterly unhealthy and super fattening, but totally worth it!
Pre-preparation: Soak sabudana (sago pearls)
- take 1 cup of sabudana wash it 3-4 times with room temp water, drain it and add water enough to cover all the pears plus a thin layer of water on top (1-2 mm).
- Keep it soaking covered overnight or at least 4-5 hours.
- The next day it should be dry-ish on the outside but every pearl should be soft and hydrated when crushed.
1/4-1/3 cup danyacha koot – Dry roast deskinned peanuts and crush them to a grainy powder in the grinder.
Boil, peel and dice potatoes
Other ingredients needed:
2 tbsp Ghee and/or oil
1/2 tsp Cumin seeds – whole
2 Chopped (or crushed) green chillies
a handful of Chopped fresh cilantro
Lime juice
Salt to taste
Sugar (a lot- a little more than you would expect a savory dish to have) or you can completely omit this.
fresh shredded coconut to garnish with – optional
Procedure:
- Add salt and sugar in the sabudana and keep aside
- Heat ghee in a non-stick pan.
- Add the cumin seeds and let sizzle, next add green chillies and diced potatoes
- When potatoes become golden add some of the peanut powder and stir. (It will cook and give off a nice aroma and become start giving out oil
- At this point add the sabudana and rest of the peanut powder. Stir and taste. Add more salt and sugar if needed ( I usually have to).
- The khichadi has to taste hot and sweet. And enough salty
- Cover for a couple minutes, open and drizzle ghee on top and turn the heat off and cover again. Uncover after a couple of minutes and season with finely chipped cilantro leaves and lime juice. The end result should be moist but not a rubbery chunk. If its too dry sprinkle water and steam for an extra couple of minutes.
- Serve hot, garnished with some fresh shredded coconut and cilantro
