Sabudana khichdi

To prepare sabudana khichdi for fasting, start by washing 1 cup of sabudana 3-4 times to remove excess starch. Soak it in water for 40 minutes, then drain and let it sit covered for 4-6 hours. This allows the sabudana to soften properly. Follow the cooking method as described, ensuring to use desi ghee and fasting-friendly ingredients like peanuts and potatoes.

If you're looking for dietary substitutions in sabudana khichdi, you can replace potatoes with sweet potatoes for a healthier option. For a nut-free version, you can omit the peanuts or use sunflower seeds instead. Additionally, if you're avoiding ghee, you can use coconut oil or olive oil as an alternative fat.

To store leftover sabudana khichdi, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out and warm it on low heat until heated through.

Sabudana khichdi pairs well with a side of yogurt or raita for added creaminess and flavor. You can also serve it with a tangy green chutney or a simple salad to balance the meal. For a more filling option, consider serving it alongside some fruit or a light soup.

To make perfect sabudana khichdi, start by soaking the sabudana for 40 minutes and letting it rest for 4-6 hours. After mixing it with roasted peanut powder, sugar, and salt, sauté spices like jeera, ginger, and curry leaves in desi ghee. Add the cooked potato and then the sabudana mixture, cooking on low heat for 5-7 minutes. Finish with a squeeze of lemon juice before serving hot.