The dish is prepared using soaked sabudana pearls, boiled potatoes, roasted peanuts, and ghee.

Green chilies, curry leaves, and coriander leaves are added to enhance flavor.

Rock salt, cumin seeds, and lemon juice are typically used to season the khichdi.

Roasted peanuts add crunch, protein, and make the dish more filling.

The mix of carbs, fats, and proteins ensures balanced nutrition during fasting.

Rinse sabudana and soak for 4-5 hours or overnight until the pearls become soft.

Boil and dice the potatoes to add a soft and filling texture.

Heat ghee, add cumin seeds, green chilies, and curry leaves for the tempering.

Mix soaked sabudana with boiled potatoes and roasted peanuts, then stir fry until pearls turn translucent.

Add lemon juice and garnish with fresh coriander before serving hot.

High in carbohydrates, it provides instant energy for fasting individuals.

The dish is light on the stomach and easily digestible.

Peanuts add protein, making the dish more nutritious.

Being naturally gluten-free, it is suitable for people with gluten intolerance.

The use of ghee and peanuts provides healthy fats that keep you fuller for longer.

Sabudana Khichdi is best served as breakfast, lunch, or evening snack during fasting.

It pairs well with chilled curd, plain yogurt, or fruit raita.

It is often prepared during Shravan month, Navratri, and Mahashivratri.

Serve hot, garnished with coriander leaves and lemon wedges.

Leftover khichdi can be stored in the refrigerator for one day and reheated before use.