Sabudane ki Khichdi recipe is a healthy fasting recipe. This recipe can also be prepared for breakfast or snacks on normal days.
You remember, the last week I was talking about allergy and pollution. And coincidentally the last week proved to be one that gave people a serious pinch in terms of making them aware of the deteriorating environment.
Delhi, the capital city of India and one of my favorites cities, when it comes to food, declared “air emergency”.
Because the pollution in the air was near critical.
So much has changed in the last 6 years that I left Delhi and came to Bangalore. Air pollution just kept increasing every day and in just 6 years it has reached a critical level.
I am shocked at how negligent people would have been that in spite of repeated warnings from agencies, we just didn’t care about what was happening.
And the situation today is that people are falling ill just by breathing the polluted air.
Who is responsible for all this?
While the state administration is busy blaming all agencies except themselves and the people are busy blaming the civic agencies, the question that we need to ask ourselves is, “Have we contributed to this situation in any way?”
Even if our contribution was by a 0.001%, then we are responsible for this pitiful condition that we are in today.
I pray that this act as a wake up call for every one of us, so that we behave as better human beings and work towards a better and cleaner environment. If not for ourselves, at least for our kids.
Sabudane ki Khichdi Recipe
Sabudane ki Khichdi is fast to cook and is nutritionally good for health. Sago (Sabudana) can also be eaten on fast days. If Sabudana khichdi is being used for fasting, do not use the normal cooking salt, mustard seeds, and oil. In India, instead of the normal salt, Sendha Namak (fasting salt) is used. You can use Ghee instead of Oil, but completely prevent using jeera or, mustard seeds. Personally, whenever I keep fast I avoid adding even rock salt in it and I just make this recipe by adding ghee, potato, green chili, and peanuts. It tastes good if eaten with curd.
- 2 Cups Sabudana (tapioca sago pearls)
- 1 Cup Peanuts
- 2 Nos Onion - Large thinly sliced
- 2 Nos Potato - Large thinly sliced
- 1/2 Cup Green peas optional
- 1-2 Nos Carrot cut into long and thin pieces
- 6 Nos Green chilli
- 1 Tsp Mustard seeds
- 5 tbsp Oil
- Curry leaves a few
- 2 tbsp Coriander leaves chopped
- 1/2 tsp Turmeric powder optional
- Salt to taste
- Immerse the sago (Sabudana) in enough water for a couple of minutes and then drain the water completely.
- Cover the sago and let it remain for the whole night or, for at least 8 hours.
- Heat oil in a deep bottomed pan over medium heat.
- Add mustard seeds.
- Once they start spluttering add curry leaves.
- Fry for few seconds.
- Add slit green chillies, onion, potato, turmeric and salt.
- Fry for few minutes until slightly brown and cooked.
- Now add carrots, green peas and cook till carrort are tender and potatoes are cooked.
- Add soaked sabudana and peanut powder.
- Cook the mixture over medium heat and stir for about 10 minutes, until sago is crisp.
- Garnish with coriander leaves and serve.
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