Ashadhi ekadashi special: sabudana khichdi recipe
Substances:
1 cup sabudana (tapioca pearls)
2 tbsp ghee or oil
1 medium potato, peeled and diced
1/four cup roasted peanuts, coarsely crushed
1-2 inexperienced chilies, chopped (optionally available)
1 tsp cumin seeds
1 tsp grated ginger (non-compulsory)
Salt to taste (rock salt/saga namak favored for the duration of fasting)
Sparkling coriander leaves, chopped
Juice of 1/2 a lemon
Instructions:
Soak sabudana:
Rinse sabudana well and soak in water for 4-6 hours or overnight. The water level must simply cowl the sabudana. Drain any extra water earlier than cooking.
Put together the pan:
Warmness ghee or oil in a pan. Add cumin seeds and let them splutter.
Prepare dinner potatoes:
Add diced potatoes and sauté till they are cooked and slightly crispy.
Upload chilies & ginger:
Toss in inexperienced chilies and grated ginger (if the usage of) and sauté for a minute.
Upload sabudana:
Upload the soaked sabudana to the pan. Mix lightly to keep away from breaking the pearls.
Add peanuts & salt:
Stir in overwhelmed peanuts and salt. Prepare dinner on low warmth, stirring occasionally till sabudana turns translucent and tender. This typically takes about five-7 mins.
End & garnish:
Turn off the warmth. Squeeze lemon juice over the khichdi and garnish with chopped coriander leaves.
Serve warm and experience a nutritious, filling ashadhi ekadashi meal!
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