Step-by-Step Guide to Making the Best Breakfast Recipe | Maharashtrian Sabudana Khichadi

Sabudana Khichadi is a traditional Maharashtrian breakfast recipes dish that is not only delicious but also gluten-free and suitable for those following a fasting regimen. Made from tapioca pearls (sago), peanuts, and spices, this dish is not only easy to prepare but also offers a burst of flavors with each bite. In this step-by-step guide, we will take you through the process of making the best Maharashtrian Sabudana Khichadi Recipe to add a flavorful and nutritious start to your day.

Step-by-Step Guide to Making the Best Breakfast Recipe: Maharashtrian Sabudana Khichadi

Ingredients:

For soaking:

• - 1 cup sabudana (tapioca pearls)
• - Water

 For the Sabudana khichadi Recipe:

• - 2 medium-sized potatoes, peeled and diced
• - 1/2 cup roasted peanuts, coarsely crushed
• - 2-3 green chilies, finely chopped (adjust to    your spice preference)
• - 1 teaspoon cumin seeds
• - 1 tablespoon ghee (clarified butter) or oil
• - 1/2 teaspoon turmeric powder
• - 1/2 teaspoon red chili powder (optional,         for extra heat)
• - 1 tablespoon sugar
• - 1 tablespoon lemon juice
• - Salt to taste
• - Fresh coriander leaves, chopped, for              garnish

Instructions:

Step 1: Soaking the Sabudana

1. Start by rinsing the sabudana under running water in a sieve to get rid of any starch. Rinse until the water runs clear.

2. Transfer the washed sabudana to a bowl and add enough water to submerge them completely. Allow them to soak for at least 4-5 hours or overnight. The sabudana will absorb water and become soft.

Step 2: Preparing the Potatoes

1. Peel and dice the potatoes into small cubes.

2. Heat a tablespoon of ghee or oil in a non-stick pan or kadhai over medium heat.

3. Add the diced potatoes to the hot ghee/oil and sauté them until they turn golden brown and are cooked through. Remove them from the pan and set aside.

Step 3: Cooking the Sabudana Khichadi

1. In the same pan, add a little more ghee or oil if needed, and add the cumin seeds. Allow them to splutter.

2. Add the chopped green chilies and sauté for a minute until they release their flavor.

3. Lower the heat and add the turmeric powder and red chili powder (if using). Mix well to avoid burning the spices.

4. Add the soaked and drained sabudana to the pan. Stir gently to combine with the spices. Cook on low heat for 3-4 minutes, stirring occasionally.

5. Add the roasted peanuts and mix well with the sabudana.

6. Now, add the sautéed potatoes to the mixture. Combine all the ingredients gently to avoid mashing the sabudana pearls.

7. Add salt and sugar to taste. Remember, sugar is essential to balance the flavors of this dish.

8. Cover the pan with a lid and cook for another 3-4 minutes until the sabudana pearls turn translucent, soft, and non-sticky.

9. Remove the lid and drizzle lemon juice over the khichadi. Mix well to ensure the flavors are evenly distributed.

10. Garnish with freshly chopped coriander leaves for added freshness and color.

Step 4: Serving

Your delicious Maharashtrian Sabudana Khichadi is now ready to be served! Transfer it to a serving dish and enjoy it hot with a side of cooling plain yogurt or cucumber raita.

Making the best breakfast Maharashtrian Sabudana Khichadi is a delightful culinary experience. With the simple step-by-step guide provided above, you can easily recreate this traditional and flavorful dish in the comfort of your own kitchen. Remember to soak the sabudana well and balance the spices to suit your taste preferences. Whether it's for a fasting day or a regular breakfast treat, this wholesome and nourishing dish is sure to leave you satisfied and contented. So, go ahead and try out this recipe and relish the authentic flavors of Maharashtra in every spoonful!