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Sabudana Khichdi Recipe

Sabudana Khichdi Recipe offered to Krishna in a decorative bowl garnished with ground nut and coriander leaves.
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Hare Krishna Sabudana Khichdi is a delightful and nourishing dish, inspired by the principles of bhakti yoga. This khichdi combines simple, wholesome ingredients to create a delicious and light meal that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1 cup sabudana (tapioca pearls)
  • 1 medium potato, boiled and diced
  • 1/4 cup roasted peanuts, coarsely ground
  • 1 green chili, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black pepper powder
  • A pinch of asafoetida (hing)
  • Salt to taste (use rock salt if observing a fast)
  • 1 tablespoon ghee or oil
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon juice (optional)

Instructions

Prepare the Sabudana:

  1. Soak Sabudana:
    • Rinse the sabudana thoroughly and soak it in water for 4-6 hours or overnight. The water level should be just above the sabudana. Once soaked, drain any excess water.

Cook the Sabudana Khichdi:

  1. Heat Ghee or Oil:
    • In a pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Add a pinch of asafoetida.
  2. Add Potatoes and Chilies:
    • Add the diced potatoes and chopped green chili to the pan. Sauté until the potatoes are lightly browned.
  3. Mix Sabudana:
    • Add the soaked sabudana, ground peanuts, black pepper powder, and salt. Mix gently to combine all the ingredients.
  4. Cook Until Translucent:
    • Cook on low heat for about 5-7 minutes, stirring occasionally, until the sabudana becomes translucent and the khichdi is well cooked.
  5. Garnish and Serve:
    • Garnish with fresh coriander leaves and a squeeze of lemon juice if desired. Serve hot.

Notes

  • Variation: Add grated coconut or chopped tomatoes for added flavor and texture.
  • Storage: Sabudana khichdi is best enjoyed fresh, but you can store leftovers in the refrigerator for up to a day and reheat before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/hare-krishna-breakfast-recipes/sabudana-khichdi-recipe/