Five Minutes Microwave Sabudana Khichdi
This recipe makes a delicious meal in just five minutes of active cooking time with sabudana, chillies, peanuts and cumin seeds. It is vegan and gluten free!
Servings 2
Ingredients
To soak
- 1 cup sabudana
- 2.5 cups water
To grind
- 1/2 cup salted peanuts
- 1/2 tsp cumin seeds
To microwave
- 2 tsp oil
- 1/2 tsp cumin seeds
- 2 green chillies slit
- 4-5 curry leaves
- salt to taste
- sugar to taste
To garnish
- lemon juice
- corainder leaves
Instructions
- Rinse and soak 1 cup sabudana in 2.5 cups water overnight.
- Drain fully. Pulse 1/2 cup salted peanuts and 1 tsp cumin, add to drained sabudana with salt and sugar. Mix well.
- To a microwave safe bowl, add 2 tsp ghee, 1 tsp cumin, 2 chillies slit, few curry leaves and microwave on high for 1 minute.
- Chillies will blister, cumin willbe brown and now add sabudana mixture, stir well and microwave high for 4 minutes
- It will be a mix of transparent and opaque balls, stir well and add coriander. Cook again for 30 seconds.
- Squeeze lemon juice and serve. Some add grated coconut, so you can do that if you prefer.
Notes
- It is important to drain the sabudana fully. If you have the time, let it fully drain in a colander. Leaving moisture in it will lead to a sticky sabudana.
- Each microwave is different. So, experiment with yours in the highest heat setting in 1 minute intervals to figure the best time.
- To add vegetables - microwave the vegetable separately and add to the tadka and cook for 1 minute before adding the sabudana mix.
- To make in a stove - make the tadka in a pan, add soaked and drained sabudana and stir around for 4-5 minutes in low flame until the pearls are fully translucent.