Mint Sabudana Khichdiby Leena Kohli (@leenakohli)
Mint Sabudana Khichdi, a recipe free from onion and garlic!
It is not only a delightful dish, but it’s also a convenient and tasty option suitable for fasting, breakfast, or kids’ lunch boxes.
This dish features sago pearls (sabudana), boiled potatoes, a vibrant green paste made with coriander and mint leaves, roasted peanuts and a few spices.
Sabudana readily absorbs these flavours, making this khichdi truly irresistible.
Give it a try; you won't be disappointed. Enjoy!
- 1cupSabudana (Sago/Tapioca Pearls)
- 1/2tbspSendha Salt (divided)
- 3tbspRoasted Peanut Powder
For Green Paste
- 2cupCoriander Leaves
- 1cupMint Leaves
- 3Green Chilies
- 1tbspchopped Ginger
- 2tbspLemon juice
- 1tspCumin Seeds
- 1/2cupRaw Peanuts
- 2Medium-sized Potatoes (boiled/peeled & cubed)
- 1tspChilli flakes
Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time. Drain any excess water.
Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder. Mix well and set aside.
For Green Paste
Combine all the Green Paste ingredients in a blender to form a paste. Set it aside.
Heat ghee in a large, heavy-bottomed deep pan over low-medium heat.
Add cumin seeds and peanuts and roast them until they become crunchy (avoid burning).
Add the boiled potato cubes and cook until the edges turn golden.
Stir in the coriander and mint paste and saute for a minute.
Add the soaked sabudana and sendha salt, and gently mix to coat them well.
Reduce the heat, cover the pan, and let it cook for 4-5 minutes, stirring occasionally to prevent sticking to the bottom.
Continue cooking the Sabudana until they become transparent. Stir occasionally. Turn off the heat.
Garnish with chopped coriander leaves, serve hot and enjoy.
Tips & Tricks
Rinsing the sabudana pearls is an important step to eliminate excess starch. If not rinsed well, the pearls can clump together.
You can use raw potatoes instead of pre-boiled ones.
You can use only coriander leaves for green masala.
Adjust the spices to your taste.
This recipe yields 3-4 servings, depending on the portion size.
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