To prepare Sabudana for Mint Sabudana Khichdi, thoroughly rinse 1 cup of sabudana (sago pearls) under running water. Then, soak them in water for at least an hour or overnight to reduce cooking time. After soaking, drain any excess water before using them in the recipe.

Yes, Mint Sabudana Khichdi is naturally gluten-free as it is made with sago pearls. To make it vegan, simply use oil instead of ghee for cooking. This dish is also suitable for those observing fasting, as it does not contain onion or garlic.

If you want to substitute peanuts in Mint Sabudana Khichdi, you can use roasted sunflower seeds or pumpkin seeds for a similar crunch. Alternatively, you can omit the nuts entirely if there are allergy concerns, but keep in mind that it may alter the texture slightly.

To store leftover Mint Sabudana Khichdi, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out and heat it gently on the stove or in the microwave.

Mint Sabudana Khichdi pairs well with a side of yogurt or raita for a refreshing contrast. You can also serve it with a tangy lemon pickle or a salad to enhance the flavors. This dish is perfect for breakfast, lunch boxes, or as a light dinner option.