Go Back
Print
sabudana khichdi

Sabudana Khichdi with Moringa Leaves

This is a quick and easy pulao like Indian dish made with sabudana/sago/tapioca pearls, potatoes, peanuts, moringa leaves and some basic spices and aromatics ideally eaten for breakfast but great as part of any meal!

Course Breakfast, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 hours
Total Time 20 minutes
Servings 2
Author Vanitha Bhat

Ingredients

  • 1 cup sabudana tapioca pearls
  • 1 medium potato washed, peeled and diced (about ½ cup)
  • 1 to 1 ½ cups moringa leaves washed and chopped
  • 2 tablespoons cooking oil
  • ½ teaspoon jeera/cumin seeds
  • 2 green chilies chopped
  • 8-10 curry leaves
  • 1 tablespoon grated ginger
  • ½ cup raw peanuts or roasted peanuts
  • Pink salt or regular salt to taste
  • 1 to 2 teaspoons sugar
  • 1 tablespoon lemon juice
  • 2 to 3 tablespoons freshly chopped cilantro/coriander leaves for garnish

Instructions

  1. Wash 1 cup sabudana/sago pearls well to remove all excess starch and then soak in 1 cup of room temperature water for 6-8 hours or overnight.

  2. You will notice all the water has been soaked by those gorgeous, pearls of white sago and would have turned plump and soft. Test for readiness by pressing between your fingers. It should easily squash when pressed. Or else, soak for some more time.

  3. If you find there is still some moisture or water, drain completely. Set aside.

TO MAKE SABUDANA KHICHDI:

  1. In a deep saucepan/kadai, heat 2 tablespoon cooking oil and when hot, sprinkle ½ teaspoon jeera or cumin seeds. Let is sizzle in the hot oil for a few seconds.

  2. Then add 1 tablespoon of grated ginger, 2 green chilies (or jalapeno or Serrano), finely chopped or sliced along with a few curry leaves (8-10).

  3. Fry on medium heat for some more seconds.

  4. Stir in ½ cup chopped potatoes (peeled and diced) along with a pinch of salt, 1/3 teaspoon turmeric powder and ¼ teaspoon black pepper powder.

  5. At this stage, if you are using raw peanuts, add and sauté along with the potatoes.

  6. (If using already roasted peanuts like I have, you can crush them coarsely and then add along with the sago pearls).

  7. Mix well and fry on medium heat, covered until the potatoes are cooked; soft and slightly crispy.

  8. Stir in chopped moringa leaves (about 1 to 1 ½ cups) and fry again for a couple of minutes to soften the leaves.

  9. Add the soaked tapioca pearls, crushed roasted peanuts (if using that), pink salt or regular salt to taste and about 1 to 2 teaspoons sugar to make for a savory yet mildly sweet (not too much!) taste.

  10. Mix well, cover and cook on medium heat for about 3 to 5 minutes until the pearls turn translucent. Do not overcook and do not stir too much or they will turn mushy.

  11. When done, squeeze some lemon juice, garnish with 2 to 3 tablespoons freshly chopped coriander leaves (Optional), mix and serve hot.

  12. Traditionally, it is enjoyed with some curd/yogurt but I love to top with more roasted peanuts and sev (crisp fried chickpea batter noodles).

  13. Enjoy and Happy Cooking!

Recipe Notes

  • Make sure to wash and rinse the extra starch from the pearls before soaking.
  • Soak with 1:1 ration or even 1"3/4 ratio. If you find extra liquid at the bottom of the bowl after soaking, drain the pearls thoroughly.
  • Adjust the amount of green chilies, ginger, jeera etc. or even peanuts according to personal preference.
  • Once the soaked pearls are added to the pan, it comes together quickly. Just stir on medium heat just until the pearls have become transparent and glossy.
  • Do not stir continuously and do not overcook! You may end up with a mushy khichdi!
  • Like I said in the post, you can omit the moringa leaves and make it plain or even use purple cabbage juice to soak the sabudana; turns a lovely purple color!
  • Enjoy and Happy Cooking/Eating!