Sabudana Khichdi with Veggies
Sabudana (tapioca pearls) khichdi is a light, gluten-free dish commonly made during fasting days. Adding vegetables like ghiya, tomato, and spinach enhances its nutritional profile, making it a wholesome and balanced dish.
Nutrition Facts
Per serving
Energy
113 kcal
Protein
1 g
Carbs
24 g
Fat
1 g
Fiber
2 g
Ingredients
Sabudana (Raw)
0.5 cup (100g)
Bottle gourd, elongate, pale green
100 gms (100g)
Chopped Tomato
0.5 cup (100g)
Spinach
0.25 cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Ghee
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Rock salt (sendha namak)
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
lemon juice
1 tsp (5g)
Plain Water
1 small cup (200g)
Instructions
Preparation
Wash sabudana thoroughly until the water runs clear. Soak it in water just enough to submerge the pearls. Let it soak for 5-6 hours or overnight. After soaking, drain any excess water and fluff the sabudana with a fork.
Wash, peel, and chop bottle gourd (ghiya).
Cooking Steps
Heat ghee in a pan on medium heat.
Add cumin seeds and let them crackle.
Add chopped green chilies and sauté for 30 seconds.
Add chopped bottle gourd (ghiya) and tomatoes. Sauté until the ghiya softens (about 4-5 minutes). Add chopped spinach and cook for 1-2 minutes until wilted.
Add the soaked and drained sabudana to the pan. Mix well with the vegetables.
Add rock salt. Toss everything well and cook on medium-low heat for 4-5 minutes, stirring occasionally, until the sabudana turns translucent.
Turn off the heat. Add lemon juice and garnish with fresh coriander leaves.
Serve hot.