Reshma Aslam tells us how to prepare one of the most preferred breakfast dishes in India.
Did you know that this Indian dish -- that's specially made during fasts -- can be an excellent choice for a healthy breakfast?
Being mildly spicy with peanuts lending more flavour and crunch, you are sure to find this recipe appetising.
Take a look!
IMAGE*: Sabudana Khichdi. Photograph: Kind Courtesy Reshma Aslam.
- 1 cup sabudana
- 1/2 cup peanuts (roasted until light brown and coarsely ground)
- 1 small potato (peeled and cut into cubes)
- 2 to 3 green chillies (chopped)
- 1 tsp cumin seeds
- A handful of chopped coriander leaves
- 1 tsp sugar
- 1 tbsp ghee
- Juice of one lemon
- Salt to taste
For soaking sabudana
- Wash sabudana and drain it well.
- Take a flat vessel and add washed sabudana.
- Add water. Make sure that the level of the water shouldn't be above the level of the sabudana in the vessel.
- Soak it overnight.
For making khichdi
- Heat a vessel and add ghee.
- Add cumin seeds.
- When the cumin seeds start to crackle, add green chillies and add sliced potatoes. Fry well.
- Once the potato cubes are fried, add soaked sabudana and switch off the gas.
- Add ground peanuts and mix well.
- Add lemon juice and salt, sugar. Mix further.
- Add chopped coriander leaves and keep mixing.
- Switch on the gas and simmer for 10 minutes on low flame.
- Remove from the gas and serve hot.
*Lead image used for representational purposes only.
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