1:51 Minutes
Recipes
4 Servings
Sabudana Khichdi is a light and delicious Indian dish, often enjoyed during fasting or as a quick breakfast. Prepared using King’s Soyabean Oil, this dish turns fluffy, non-sticky, and full of flavour with the perfect balance of spice and sweetness.
This recipe ensures perfectly cooked, non-sticky sabudana with crunchy peanuts and soft potatoes. King’s Soyabean Oil helps cook the ingredients evenly while keeping the dish light and flavourful.
Sabudana Khichdi has a mildly spicy, slightly sweet, and tangy flavour. It is sautéed with peanuts, potatoes, and spices, giving it a soft yet slightly crunchy texture.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Heat King’s Soyabean Oil in a pan on medium flame.
Add cumin seeds and let them splutter.
Add raw peanuts and roast them lightly.
Stir until peanuts turn crunchy and aromatic.
This creates a flavourful base for the dish.
Add chopped potatoes to the pan.
Cook until the potatoes become soft and slightly golden.
Add curry leaves and chopped green chillies.
Sauté for a few minutes to release flavours.
Stir occasionally for even cooking.
Add soaked and drained sabudana to the pan.
Mix gently to combine with the other ingredients.
Ensure the sabudana is not clumped together.
Cook on low to medium heat.
Stir lightly to avoid breaking the pearls.
Add salt according to taste.
Sprinkle black pepper powder.
Add a small amount of sugar for balance.
Mix thoroughly to distribute seasoning evenly.
Cook until sabudana turns translucent.
Squeeze fresh lemon juice over the khichdi.
Mix gently for a tangy flavour.
Add chopped coriander leaves.
Garnish with fresh pomegranate seeds.
Turn off the heat once done.
Transfer to a serving bowl.
Serve hot as a breakfast or fasting dish.
Enjoy the soft and flavourful texture.
Pair with curd if desired.
Best served fresh for optimal taste.
King’s Soyabean Oil is ideal for sabudana khichdi as it ensures light cooking and prevents the dish from becoming greasy.
King’s Soyabean Oil provides a neutral flavour, while ghee adds richness and peanut oil gives a stronger nutty taste.
Soak it properly, drain excess water, and cook on low heat while stirring gently.
King’s Soyabean Oil is a good option as it keeps the dish light and fluffy.
Excess water or overcooking can make it sticky. Use properly soaked sabudana.
Yes, but peanuts add crunch and enhance the flavour of the dish.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
