Navratri Special Vrat Ki Khichadi

To make Navratri Special Vrat Ki Khichadi, start by soaking 2 cups of sabudana in water for 3-4 hours. In a pan, heat 2 tablespoons of ghee or oil and add 0.5 teaspoons of cumin seeds, letting them splutter. Then, add 2 boiled and chopped potatoes, 1 tablespoon of peanuts, 1 teaspoon of sugar, and salt to taste. Mix well and cook for a few minutes. Next, add the soaked sabudana and 0.25 cup of roasted peanut powder, stirring continuously until the sabudana becomes translucent. Finally, blend together 1 cup of coriander leaves, 2 green chillies, 2 teaspoons of water, salt, and the juice of half a lemon until smooth, and mix it into the khichadi.

Yes, Navratri Special Vrat Ki Khichadi is gluten-free as it is made primarily with sabudana (sago), which does not contain gluten. This makes it an excellent choice for those observing gluten-free diets or fasting during Navratri.

If you don't have sabudana, you can substitute it with other fasting-friendly ingredients like cooked quinoa or mashed sweet potatoes. However, keep in mind that the texture and flavor will differ from the traditional khichadi made with sabudana.

To store leftover Navratri Special Vrat Ki Khichadi, 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.

Navratri Special Vrat Ki Khichadi pairs well with a side of yogurt or raita for added creaminess. You can also serve it with a fresh salad or a tangy chutney to enhance the flavors. For a complete meal, consider adding a fruit salad or a light vegetable dish.