Gluten Free- Sabudana Ki Khichdi

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Gluten Free- Sabudana Ki Khichdi

Good source of energy, easy to digest, and prevents constipation, this recipe is already suitable for vegans as it is gluten-free and vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Course, Snack
Cuisine Indian
Servings 3 People
Calories 428 kcal

Ingredients
  

  • 1 cup sabudana
  • 1 cup water
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 2 green chilies
  • 8 curry leaves
  • 2 medium russet potatoes small cubes
  • ½ cup roasted peanuts
  • 1 tbsp lemon fresh juice
  • ¼ cup fresh cilantro chopped
  • 1 tsp red chili powder

Instructions
 

  • The night before, wash and rinse the sabudana well.
  • Soak the sabudana in 1 cup of water.
  • The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
  • Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
  • Peanuts are ready. Set aside.
  • Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
  • Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
  • Add curry leaves and cook for 30 seconds.
  • Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown. Here are the potatoes golden brown.
  • Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
  • Increase the flame to medium. Now add the roasted peanuts to the potatoes. Add the sabudana.
  • Mix well and cook for 4 minutes. Do not overcook the sabudana.
  • Once cooked, add lemon juice and fresh cilantro leaves.
  • Add red chili powder – only when you're not fasting. Mix well. Turn off the stove.
Keyword gluten free, khichdi, sabudana

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