A fasting favourite that is as comforting as it is simple. Getting sabudana khichdi right is all about the soak and the heat — two things the Ember Cast Iron Dutch Oven handles perfectly. The even heat keeps every pearl separate and light, never sticky or clumped. Whether you are fasting or not, this is a bowl worth making.
Prep time: 10 mins (6 hrs for soaking)
Cook time: 20 mins
Total time: 30 minutes (+ soaking time)
Serves: 3-4
Ingredients for the Sabudana
-
1 cup sabudana (sago pearls)
-
Water for soaking
Ingredients for the Khichdi
-
2 tbsp ghee
-
1 tsp cumin seeds
-
1 sprig of curry leaves
-
2 green chillies, finely chopped
-
1 medium potato, boiled and cubed
-
½ cup roasted peanuts, coarsely crushed
-
½ tsp black pepper powder
-
1 tsp sugar
-
Juice of half a lemon
-
Rock salt (sendha namak) to taste
-
2 tbsp fresh coriander leaves, finely chopped
For Garnish
-
Fresh coriander, chopped
-
Fried peanuts
-
Lemon wedge
Method
Step 1
Wash the sabudana thoroughly under cold water until the water runs clear. Soak in just enough water to cover; the water should be about half an inch above the pearls. Soak for 5 to 6 hours or overnight. The pearls should be soft and separate when pressed between your fingers; not mushy, not hard in the centre.
Step 2
Drain the soaked sabudana completely in a colander and spread it out for 10 minutes to remove any excess moisture. Dry sabudana is the key to a non-sticky khichdi.
Step 3
Place the Ember Cast Iron Dutch Oven on medium flame and preheat for 2 minutes. Heat the ghee and add the cumin seeds. Let them splutter well. Add the curry leaves and green chillies and sizzle for 20 seconds until fragrant.
Step 4
Add the boiled potato cubes and cook for 2 to 3 minutes until lightly golden at the edges.
Step 5
Add the drained sabudana and stir gently to combine. Cook on medium flame for 4 to 5 minutes, stirring occasionally, until the pearls turn translucent and slightly glossy. Do not cover the pot at this stage; the steam will make the sabudana sticky.
Step 6
Add the crushed roasted peanuts, black pepper powder, sugar, and rock salt.
Toss gently to combine everything evenly.
Step 7
Squeeze lemon juice over the top and add fresh coriander. Stir once and turn off the flame.
Step 8
Allow the khichdi to rest uncovered for 2 minutes before serving.
This helps the pearls settle and stay separate.
Step 9
Serve hot directly from the Ember Cast Iron Dutch Oven, garnished with fried peanuts and a lemon wedge on the side.
Note:
-
Never cover the pot while cooking sabudana; trapped steam makes the pearls sticky and causes clumping.
-
The Ember Cast Iron Dutch Oven retains heat extremely well, so a medium flame is more than enough throughout cooking.
-
Cook uncovered and stir gently at intervals to maintain the light, separate texture that makes a perfect sabudana khichdi.