Sabudana Khichdi is a quintessential Maharashtrian dish where my family is from. It is made from tapioca pearls, peanuts and spices which naturally keeps this gluten free. It is often eaten during religious fasting periods or during religious festivals like Navratri. I have fond memories eating this on weekends when my parents would fast every Saturday. It is so comforting, especially paired with a cup of chai.
I have made this recipe from my mom paleo compliant by using walnuts instead of peanuts (peanuts are considered a legume and are hard for me to digest), and coconut sugar instead of cane sugar which is what is typically used in the traditional recipe.
I love pairing this with a hot cup of chai for an afternoon pick me up. I also love using this as a unique source of lower glycemic carbohydrates when my body is craving it. I pair it with a side of vegetables and protein for a complete and balanced meal. It’s an authentic, family recipe just modified to be paleo compliant, so I’m super excited to share this with all of you! Give this a try and let me know how you like it by commenting below. Enjoy!
- 1 cup medium-sized tapioca pearls I love Bob's Red Mill brand
- 1/4 cup water
- 1 small potato boiled, peeled, and cut into 1/2 inch cubes
- 1/3 cup coarsley ground unsalted walnuts
- 3 serrano or thai chilies, chopped
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp coconut sugar optional
- 1.5 tbsp fresh lemon juice
- 4 tbsp chopped cilantro
- In a microwave safe bowl, rinse the tapioca pearls 3 to 4 times till the water you're rinsing with becomes almost clear. Drain and add 1/4 cup of water to the bowl and let tapioca pearls soak for 3-4 hours.
- Tapioca is done soaking when, if squeezed between two fingers, it will feel spongy with no hardness left. All the tapioca should also be separated. Drain any excess water from the bowl that is left.
- Add walnut powder, salt and coconut sugar to the tapioca pearls and mix well.
- Heat a small frying pan on medium heat and add ghee. Once ghee is melted and hot, add cumin seeds and let them roast in the oil for 30-60 seconds.
- Then, add the serrano chilies and boiled, cubed potatoes. Saute for a couple of minutes and then add all of this to the tapioca-walnut mix in the bowl.
- Microwave all of this for 2 minutes. Make sure the bowl is not covered when microwaving. When finished, remove and stir. Now, add lemon juice, and again microwave for one minute uncovered.
- Remove from microwave and stir. Taste and adjust salt, sugar and lemon juice to taste.
- Microwave one last time for 30-45 seconds. Remove, stir and garnish with chopped cilantro.