Sabudana Khichdi Fasting Dish

Method

1. 1

   Soak the sago: Wash 1.5 cups sago in a strainer under running water for 30 seconds. Place in a bowl and add just enough water to barely cover the pearls — the water level should be no more than 1 cm above the sago. Soak for 3 to 4 hours or overnight in the refrigerator. Correct soaking is the most important step. After soaking, press a pearl between your thumb and forefinger — it should flatten completely with no hard white centre. If hard in the centre, it needs more soaking.

2. 2

   Drain and separate: After soaking, the pearls will have absorbed most of the water and swelled. Tilt the bowl — if there is any excess water, drain it off. Place the soaked sago in a wide strainer and shake gently. The pearls should be separate and not clumped together. If they clump, it means there was too much water during soaking. Spread on a plate and gently separate with your fingers.

3. 3

   Roast the peanuts: In a dry pan on medium heat, roast 3/4 cup peanuts stirring continuously for 5 minutes until the skins blister. Cool. Rub between palms to remove most skins. Crush the peanuts coarsely in a mixer — just a few seconds, not fine powder. Set aside.

4. 4

   Boil and cube potatoes (optional): Boil 2 medium potatoes until just tender — they should hold their shape when cubed, not fall apart. Peel and cut into 1 cm cubes. Season lightly with a pinch of salt.

5. 5

   Heat ghee in a wide pan: Place a wide non-stick or well-seasoned iron pan on medium heat. Add 3 tbsp ghee. Let it melt and become hot.

6. 6

   Temper the spices: Add 1 tsp cumin seeds. Wait for them to crackle — about 20 seconds. Add 10 curry leaves and 2 finely chopped green chilli. Stir for 10 seconds.

7. 7

   Add potato cubes: Add the boiled potato cubes. Stir gently and cook for 2 minutes until the potatoes are lightly coated with the ghee and spices.

8. 8

   Add sago: Add the soaked and drained sago to the pan. Add the crushed peanuts, rock salt and sugar. Stir gently with a spatula — use a folding motion rather than vigorous stirring to avoid breaking the pearls.

9. 9

   Cook on low heat: Reduce heat to low. Cook stirring very gently every 30 seconds for 5 to 7 minutes. The sago will become translucent — the white colour changes to clear. When most pearls look clear and translucent, the khichdi is cooked. Do not overcook or the pearls will become one sticky mass. Remove from heat immediately when translucent.

10. 10

    Finish and serve: Squeeze the juice of half a lemon over the khichdi. Add the chopped coriander leaves. Mix once gently. Taste and adjust salt. Serve immediately — sabudana khichdi becomes sticky if left to sit for long.

11. 11

    Note: Sabudana Khichdi is the most important fasting food of Maharashtra, Madhya Pradesh and Gujarat. During Ekadashi (the 11th day of each lunar fortnight) and Navratri (nine nights of fasting), this is eaten instead of grains. The key is in the soaking — under-soaked sago produces a hard, gummy dish, while correctly soaked sago results in soft, separate pearls. Each pearl should be distinct, not a sticky mass.