By Aditi Saraswat
March 20, 2026
Sabudana khichdi is a Navratri staple that is light, comforting, and easy to make. Sabudana pearls are soaked overnight, then prepared by mixing crunchy peanuts and light spices, which offer constant energy, making a satisfying, vrat-friendly meal.
1 cup sabudana ¾ cup roasted peanuts (coarsely crushed) 2 tbsp ghee 1 medium potato (cubed) 2 green chillies (chopped) 1 tsp cumin seeds 8–10 curry leaves (optional) 1 tbsp lemon juice 2 tbsp coriander leaves (chopped) Rock salt to taste
Soak sabudana in water for about 4 to 5 hours or overnight. Then drain the next day, so that the pearls are separated, making it easy to cook.
In a pan, heat ghee, add cumin seeds and green chillies. Let them splutter until they release aroma before adding other ingredients.
Cut the potatoes into cube shapes and then cook until they turn soft but slightly crisp. This will add texture as well as crispiness to the khichdi.
To this, now add the soaked sabudana and crushed peanuts. Mix everything, but gently, so that the sabudana pearls remain separated.
Cook for a short span on low flame, and stir occasionally until sabudana changes to translucent. Then sprinkle rock salt and some lemon juice from the top.
Turn off the flame, garnish with fresh coriander and serve hot as a Navratri vrat meal.