Microwave Sabudana Khichadi

 Its simple to make sabudana khichadi in microwave. No tension of sticking on the sides of vessel and uses less ghee. so presenting you healthier less fat sabudana khichadi

    Soak sabudana (sago pearls) for 3-6 hours. The soaking is a crucial step: I do this by placing 1 cup sabudana in a bowl and just barely covering it with water, then covering it and setting it aside. After soaking, the grains should still feel dry and separate, although they should feel soft and hydrated.Fluff with fork







If using raw peanuts, roast at 425F for about 10 minutes and remove the skin. If using already roasted peanuts, skip this step. Once the roasted peanuts have cooled, grind coarsely.

2. To the soaked sabudana, add 2/3 C crushed toasted peanuts, 1 T sugar and 1 t salt (or to taste).

3. In a microwave-safe bowl, combine  1 t cumin seeds, 1-2 slited green chillies, 1 T ghee .Microwave for 1.5 mins, or until the cumin seeds sizzle and you can smell a fragrant "tadka".Then add 1 medium boiled cubed potato,

4. Stir the soaked sabudana mixture into this bowl.
5. Microwave for 1 minute, let it stand 2 minutes, stir, and microwave for a minute again. The khichdi should be cooked to perfection! The cooked sabudana look transluscent compared to the opaque uncooked ones. If your microwave has lower power or is old, it may take a minute or two more to cook.


6.  Stir in some fresh lemon juice, or serve with some yogurt on the side..