Sabudana Khichdi with a Twist using Sadabahar Oil

Why Sabudana Khichdi?

Sabudana, or tapioca pearls, are a staple in many Indian households, especially during fasting seasons like Navratri. Rich in carbohydrates and gluten-free, sabudana provides a quick source of energy. When combined with peanuts, potatoes, and aromatic spices, it transforms into a mouthwatering dish that's both satisfying and nourishing.

Sadabahar Oil is renowned for its high smoke point and rich nutrient profile, making it an excellent choice for cooking. Incorporating Sadabahar Oil into Sabudana Khichdi not only elevates its flavor but also infuses the dish with healthy fats essential for overall well-being.

Ingredients

For the Sabudana Khichdi:

• 1 cup sabudana (tapioca pearls)

• 1/2 cup roasted peanuts, coarsely ground

• 2 medium potatoes, boiled and cubed

• 1/2 cup green peas, boiled

• 2-3 tablespoons Sadabahar Oil

• 1 teaspoon cumin seeds

• 2-3 green chilies, finely chopped

• 1 teaspoon grated ginger

• 1/2 teaspoon asafoetida (hing)

• 1 teaspoon sugar (optional)

• Salt to taste

• Juice of 1 lemon

• Fresh coriander leaves, chopped for garnish

• 1 teaspoon chaat masala (optional)

Ingredients

For the Sabudana Khichdi:

• 1 cup sabudana (tapioca pearls)

• 1/2 cup roasted peanuts, coarsely ground

• 2 medium potatoes, boiled and cubed

• 1/2 cup green peas, boiled

• 2-3 tablespoons Sadabahar Oil

• 1 teaspoon cumin seeds

• 2-3 green chilies, finely chopped

• 1 teaspoon grated ginger

• 1/2 teaspoon asafoetida (hing)

• 1 teaspoon sugar (optional)

• Salt to taste

• Juice of 1 lemon

• Fresh coriander leaves, chopped for garnish

• 1 teaspoon chaat masala (optional)

Optional Additions:

• 1/4 teaspoon crushed black pepper for added heat

• 1 teaspoon garam masala for depth of flavor

• Finely chopped vegetables like carrots or bell peppers for extra nutrition

Instructions

1. Preparation

• Rinse the Sabudana: Place the sabudana in a large bowl and rinse thoroughly under running water until the water runs clear. This step is crucial to remove excess starch.

• Soak the Sabudana: After rinsing, soak the sabudana in enough water to cover them completely. Let them soak for about 5-6 hours or overnight. The pearls should become soft and plump.

• Drain Excess Water: Once soaked, drain any excess water by spreading the sabudana on a clean kitchen towel or paper towels. Ensure they are well-drained to prevent a gummy texture.

2. Cooking

1. Heat Sadabahar Oil: In a large pan, heat 2-3 tablespoons of Sadabahar Oil over medium heat.

2. Add Cumin Seeds: Once the oil is hot, add 1 teaspoon of cumin seeds. Let them splutter, releasing their aromatic flavors.

3. Sauté Aromatics: Add 1/2 teaspoon of asafoetida (hing), 2-3 finely chopped green chilies, and 1 teaspoon of grated ginger. Sauté for about a minute until fragrant.

4. Incorporate Potatoes: Add the boiled and cubed potatoes to the pan. Stir well and cook for 2-3 minutes to allow the potatoes to absorb the spices.

5. Add Green Peas: Incorporate 1/2 cup of boiled green peas and sauté for another 2 minutes.

6. Mix in Sabudana: Gently add the soaked sabudana to the pan. Mix thoroughly to combine all the ingredients evenly.

7. Stir in Ground Peanuts and Salt: Add 1/2 cup of coarsely ground roasted peanuts and salt to taste. Mix well.

8. Cook Until Translucent: Reduce the heat to low and cook the mixture, stirring continuously to prevent sticking, for about 5-7 minutes. The sabudana should turn translucent and tender.

9. Add Optional Flavors: If desired, add 1 teaspoon of sugar and 1 teaspoon of chaat masala for an extra zing. Mix well.

10. Finish with Lemon Juice: Turn off the heat and squeeze the juice of one lemon over the khichdi. Garnish with freshly chopped coriander leaves.

Tips & Variations

• Enhance Flavor: For a deeper flavor profile, consider adding a pinch of crushed black pepper or garam masala.

• Vegan Friendly: Ensure that all ingredients, especially the Sadabahar Oil, are plant-based to keep the dish vegan.

• Protein Boost: Add moong dal or paneer cubes to increase the protein content, making it more filling.

• Texture Variation: Incorporate finely chopped vegetables like carrots, bell peppers, or peas for added texture and nutrition.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving for a quick meal.

Why Choose Sadabahar Oil?

Sadabahar Oil is not just any cooking oil; it's a blend designed to offer superior health benefits without compromising on taste. Here's why incorporating Sadabahar Oil into your Sabudana Khichdi is a game-changer:

• Heart-Healthy Fats: Rich in monounsaturated and polyunsaturated fats, Sadabahar Oil supports cardiovascular health.

• High Smoke Point: Perfect for sautéing and frying, ensuring your ingredients cook evenly without burning.

• Nutrient-Rich: Contains essential vitamins and antioxidants that contribute to overall well-being.

• Versatile: Its neutral flavor makes it an excellent choice for a wide range of dishes, from savory to sweet.

Final Thoughts

Sabudana Khichdi with a Twist using Sadabahar Oil is more than just a traditional recipe—it's a fusion of taste and health. Whether you're preparing a meal during fasting periods or simply craving a light yet satisfying dish, this recipe has got you covered. The addition of Sadabahar Oil not only elevates the flavor but also enhances the nutritional value, making it a win-win for both your palate and your health.