Easy Sabudana Khichdi recipe for Sawan Somwar fasts

Mumbai: For those observing Sawan Somwar fasts, Sabudana Khichdi is a perfect choice to enjoy a flavourful and filling meal. This simple yet delicious dish is made with sago pearls, boiled potatoes, and roasted peanuts, making it an ideal option for fasting days.

This recipe is especially popular during Hindu festivals like Sawan Month, Navratri, Mahashivratri and Ekadashi. Sabudana, made from cassava roots, is naturally gluten-free and plant-based, making it a great alternative to wheat flour. However, it requires a bit of skill to ensure the sago pearls are not lumpy or sticky and to achieve the ideal texture and flavour.

Easy to prepare and highly satisfying, Sabudana Khichdi combines traditional flavours with a quick cooking process, ensuring you have a delightful meal to complement your spiritual practices.

Sabudana Khichdi recipe

With its light yet nourishing qualities, Sabudana Khichdi offers a balanced mix of textures and flavours. The sago pearls become tender and translucent, while the peanuts add a delightful crunch, and the boiled potatoes bring heartiness to the dish. Perfectly seasoned and quick to prepare, this khichdi is not only a staple during Sawan Somwar but also a versatile dish that can be enjoyed throughout the fasting season. Whether you’re fasting or simply looking for a comforting meal, this recipe is sure to be a hit. Take a quick look at to learn about the recipe of this delicious fasting wholesome meal:

Soak sabudana

Rinse 1 cup of sabudana thoroughly under running water until the starch is washed away.
Soak the sabudana in water, with the water level 1 to 1.5 inches above the pearls. Soak overnight or for a few hours, depending on the pearl quality.
Check if the sabudana is soft by pressing a few pearls. If there is hardness in the centre, add a few tablespoons of water and let it sit for another 30 minutes.
Strain the soaked sabudana well to remove any excess water, as leftover moisture can make the khichdi mushy.

Cook potatoes

Boil 2 medium-sized potatoes in a pan or pressure cooker until tender.
Once cooled, peel and chop the potatoes into small cubes.

Make peanut powder

Roast ½ cup of peanuts in a pan until crunchy. Allow them to cool.
Grind the roasted peanuts coarsely.

Prepare Sabudana Khichdi

Heat 3 tablespoons of peanut oil or ghee in a pan on medium-low heat.
Add 1 teaspoon of cumin seeds and let them crackle.
Add 1 chopped green chilli and fry for a few seconds.
Add the chopped potatoes and mix well.
Add the soaked sabudana and peanut powder mixture to the pan, along with edible rock salt and sugar to taste.
Stir well and cook on low heat for 3 to 5 minutes until the sabudana turns translucent and is well-cooked.
Finish by adding 1 teaspoon of lemon juice and 1 to 2 tablespoons of chopped coriander leaves, if desired. Mix well.
Serve hot, garnished with additional coriander leaves.

Enjoy this nutritious and flavourful Sabudana Khichdi as a satisfying snack or meal during fasting days.