Entree: India – Madhya Pradesh – साबूदाना खिचड़ी ➤ Sābūdānā Khicṛī (Stir-fried sago pearls with potatoes, peanuts, and spices commonly eaten for fasts or light meals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 1/2 cups (300 g) sabudana (tapioca/sago pearls)
- 1 1/2 cups (360 ml) water for soaking, adjust as needed
- 2 medium potatoes, peeled and diced, approx. 10 oz (280 g)
- 1/2 cup (60 g) roasted peanuts, coarsely crushed
- 2 tbsp (30 ml) ghee or vegetable oil
- 1 tsp (5 g) cumin seeds
- 2 green chilies, finely chopped
- 1/2 tsp (2 g) sugar
- 1 tsp (5 g) salt or to taste
- Juice of 1 lemon, approx. 2 tbsp (30 ml)
- 1/4 cup (15 g) fresh cilantro (coriander) leaves, chopped

Instructions

1. Rinse sabudana under cold water until water runs clear; transfer to a bowl and add just enough water to cover the pearls by about 1/8–1/4 inch. Soak 4–6 hours or overnight until pearls are soft and translucent; drain excess water and fluff with a fork.
2. Parboil or microwave the diced potatoes until just tender but not falling apart; drain and set aside.
3. Heat ghee or oil in a large skillet over medium heat; add cumin seeds and let them sizzle briefly, then add chopped green chilies.
4. Add the parboiled potatoes and sauté 3–4 minutes until edges begin to brown; add the soaked sabudana, crushed peanuts, sugar, and salt and stir gently to combine, cooking 4–6 minutes until the sabudana is cooked through and pearls are separate and translucent.
5. Turn off heat, stir in lemon juice and chopped cilantro, adjust seasoning, and serve warm.