Description

Sabudana Khichdi is widely eaten in Malwa during fasting days and festivals. The Malwi version is mildly spiced, light, and focuses on texture rather than heavy seasoning. It provides quick energy and is easy to digest.

Menu / How to Make (Detailed Recipe)

• Wash and soak sabudana for 4–5 hours until soft.
• Heat ghee in a pan and add peanuts and cumin seeds.
• Add green chilies and boiled potato cubes.
• Add soaked sabudana and mix gently.
• Season with salt and lemon juice.
• Cook on low flame until sabudana becomes transparent.
• Garnish with coriander and serve hot.