Today, I brought a little bit of Ahmedabad home – I prepared, for breakfast, Sabudana Khichdi, something that has fond memories of my hometown associated with it. As far as I know, Sabudana Khichdi is a Maharashtrian dish, but it is hugely popular in Ahmedabad too,commonly eaten as a ‘farali‘ snack on days of fasting (with sea salt instead of the regular salt, and a few other minor variations, I am guessing). I have seen people chowing it down with so much relish that I would ask them if they fasted just to get to eat this Khichdi. And who’s to blame them? It indeed is a delicious dish, and both the OH and I are big fans of it.
I have seen a lot of variations of this recipe; each family makes it in a different way. Different restaurants present it in different ways too – it is like bhel, where you can add anything and everything. Some people love to have their Sabudana Khichdi with pomegranate seeds and sev, while some like it with boiled potatoes. I make it using a very simple recipe that we have always used at home, which I think my grandmother learnt from a Maharashtrian friend of hers.
This is the recipe that we use:
Ingredients (for 2 people):
1-1/2 cups sago (sabudana)
Salt to taste
2 green chillies (finely chopped)
Sugar to taste
Juice of 1 lemon (or to taste)
2-3 handfuls of raw peanuts
Coriander leaves, a few (finely chopped)
1 tablespoon oil
A pinch of asafoetida
1 teaspoon turmeric powder
Red chilli powder (if required)
1 teaspoon mustard seeds
1 teaspoon cumin
1. Put the sago in a large bowl and add enough water to cover it. Let the sago soak for about 2 hours. Take care not to soak it too much, otherwise the khichdi becomes soggy and tasteless.
2. After 2 hours, put the soaked sago in a holed vessel, and set it in the sink. Let all the water drain out of it.
3. Dry roast the raw peanuts in a kadhai till their skins start turning black. When they cool a bit, remove the skins from the peanuts as far as possible. Grind the roasted peanuts to a coarse powder in the mixer.
4. Add the peanut powder to the drained sago. Add salt, sugar, turmeric powder and red chilli powder (if using) to it too. Mix well.
5. Heat the oil in a kadhai and add the asafoetida. Add the mustard seeds and let them splutter. Then, add the cumin seeds and green chillies. After about 2-3 seconds, add the sago mixture to the kadhai and mix everything well. Let it cook for about 5 minutes.
6. Add the lemon juice and mix well. Switch off the gas.
7. Garnish the khichdi with finely chopped coriander leaves and serve hot.
Have you ever tried this dish out? How do you like it served? Do let me know; I would love to know variations to this recipe.