Breakfast · 40 min · indian

Sabudana Khichdi

Dinner decisions, handled: Sabudana Khichdi pairs sabudana sago pearls with potatoes for a 40-minute Indian breakfast. The macros do the talking: 8g protein, 58g carbs, and 14g fat in every 380-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 cups Sabudana sago pearls
• 2 medium Potatoes
• 1/2 cup Roasted peanuts
• 3 Green chilies
• 1 tsp Cumin seeds
• 8 Curry leaves
• 2 tbsp Lemon juice
• 3 tbsp Oil

Steps

1. Rinse the sabudana, then soak in just enough water to cover for 4 to 6 hours — properly soaked pearls turn translucent and crush easily between your fingers with no hard white core.
2. Drain completely and toss the pearls with salt and half the lemon juice; each pearl should stay separate, never clump.
3. Coarsely crush the roasted peanuts — half powder, half chunks — for binding and crunch.
4. Heat the oil, crackle cumin, chilies, and curry leaves, then sauté the diced potatoes 8 minutes until golden and tender.
5. Add the sabudana and peanuts; toss gently on medium heat 5 minutes until the pearls turn fully translucent and glossy.
6. Finish with the remaining lemon juice and a shower of chopped coriander.
7. Serve hot with plain yogurt on the side; the tang cuts the starch beautifully.

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