UP Fasting Sabudana Khichdi Navratri Ekadashi

Ingredients

• 1 cup large sago pearls (sabudana)
• 1/2 cup peanuts — dry roasted, skin removed and coarsely crushed
• 2 medium potato — boiled and diced small
• 2 tbsp ghee (not oil — fasting rules require ghee)
• 1 tsp cumin seeds
• 3 green chilli — finely chopped
• 1 tsp ginger paste
• rock salt (sendha namak) to taste (regular salt cannot be used during vrat/fasting)
• 1 tsp lemon juice
• 2 tbsp fresh coriander leaves
• 1/2 tsp sugar

Method

1. Soak the sago correctly: Wash sago in a strainer under cold water for 30 seconds. Place in a bowl. Add just enough water to barely cover the pearls — water level exactly at the top surface of the sago. Soak for 3 to 4 hours until each pearl is completely soft. The minimal water method is essential — too much water makes the sago sticky and clumped.
2. Test the sago: Press one pearl between fingers — it should mash completely with zero resistance. If any hard centre remains, soak 1 more hour.
3. Drain: Tilt the bowl to pour off any excess water.
4. Mix with crushed peanuts: Add the coarsely crushed roasted peanuts to the soaked sago. Toss. The peanut powder coats each sago pearl and prevents them sticking together during cooking.
5. Heat ghee: Heat 2 tbsp ghee in a wide pan. (Ghee only — oil is not permitted during Navratri fasting in UP tradition.)
6. Add cumin seeds: Add cumin seeds — wait to crackle.
7. Add green chilli and ginger: Add finely chopped green chilli and ginger paste. Stir 30 seconds.
8. Add boiled potato: Add the small diced boiled potato. Cook 2 minutes.
9. Add sago and rock salt: Add the sago-peanut mixture. Add rock salt and sugar. Stir gently using a folding motion — do not stir hard or pearls will break.
10. Cook until translucent: Cook on medium heat folding every 30 seconds for 4 to 5 minutes until sago turns from white to translucent. Add lemon juice and coriander. Serve immediately.
11. Note: Sabudana Khichdi during Navratri fasting is one of the most universally made preparations across Uttar Pradesh — the nine-night festival of Navratri (observed twice a year, in spring and autumn) is observed by a significant proportion of the UP population with strict fasting rules. The rules permit only sendha namak (rock salt), ghee and specific grains and vegetables — making sabudana the primary fasting carbohydrate. Thousands of street stalls across UP cities sell sabudana khichdi specifically during Navratri.