How To Make Sabudana Khichdi In Pressure Cooker

Sabudana Khichdi is a popular Indian dish made with tapioca pearls, also known as sabudana, and is typically enjoyed during religious fasting or as a breakfast dish. It is a gluten-free and vegan recipe that is both delicious and satisfying. If you’re looking for a quick and easy way to make sabudana khichdi, using a pressure cooker is a great option.

Using a pressure cooker to make sabudana khichdi not only saves time but also ensures that the tapioca pearls are perfectly cooked and fluffy. In this article, we will guide you through the step-by-step process of making sabudana khichdi in a pressure cooker, so you can enjoy this delightful dish without any hassle.

To start, you’ll need to gather the following ingredients: sabudana (tapioca pearls), peanuts, green chilies, cumin seeds, ghee (clarified butter), curry leaves, potatoes, sugar, lemon juice, and salt. Once you have all the ingredients ready, you can begin preparing the sabudana khichdi.

First, wash the sabudana thoroughly under running water until the water runs clear. Then, soak the sabudana in water for about 3-4 hours. After soaking, drain the water completely and set aside. Meanwhile, you can boil the potatoes and roughly chop them into small pieces.

Step-by-Step Guide to Making Sabudana Khichdi In Pressure Cooker

Sabudana Khichdi is a popular Indian dish made from tapioca pearls and is often consumed during fasting or as a breakfast dish. While the traditional method of making Sabudana Khichdi involves soaking the tapioca pearls overnight, using a pressure cooker can significantly reduce the preparation time. Here is a step-by-step guide to making Sabudana Khichdi in a pressure cooker:

Step 1: Rinse the sabudana in water 2-3 times until the water runs clear. Soak the rinsed sabudana in enough water for about 2-3 hours. Drain the water completely and keep the soaked sabudana aside.

Step 2: Heat oil in a pressure cooker over medium heat. Add cumin seeds and green chillies. Sauté for about 1 minute until the cumin seeds splutter.

Step 3: Add the diced potatoes to the pressure cooker and sauté for 2-3 minutes until they are slightly cooked.

Step 4: Add turmeric powder, red chilli powder (if using), and salt to taste. Mix well to coat the potatoes evenly with the spices.

Step 5: Add the soaked sabudana to the pressure cooker and mix well with the potato mixture. Ensure that the sabudana is evenly coated with the spices.

Step 6: Close the pressure cooker with its lid and cook on medium-low heat for 2 whistles. Turn off the heat and let the pressure release naturally.

Step 7: Once the pressure is released, carefully open the pressure cooker and fluff the sabudana khichdi with a fork.

Step 8: Garnish with freshly chopped coriander leaves and serve hot with lemon wedges on the side.

Enjoy your homemade Sabudana Khichdi made quickly using a pressure cooker. This delicious dish is a perfect option for breakfast, snack, or even a light meal.

Gather the Ingredients

To make sabudana khichdi in a pressure cooker, you will need the following ingredients:

Once you have gathered all the ingredients, you are ready to start making sabudana khichdi in the pressure cooker!

Soak the Sabudana

To make Sabudana Khichdi, the first step is to soak the sabudana. Measure and take the required amount of sabudana in a large bowl. Rinse the sabudana in cold water 2-3 times to remove any impurities.

After rinsing, add enough water to the bowl to completely submerge the sabudana. Let the sabudana soak for at least 4-5 hours, or preferably overnight. During this time, the sabudana will absorb the water and become soft and swollen.

Tips:

1. Make sure to use enough water to soak the sabudana, as it needs to fully absorb the liquid.
2. Do not over-soak the sabudana, as it can become mushy and lose its texture.

Once the sabudana is soaked and ready, it can be used to prepare delicious Sabudana Khichdi in a pressure cooker.

Cook the Sabudana Khichdi

Once the sabudana has soaked for at least 4-5 hours, drain any excess water and set it aside.

Heat oil or ghee in a pressure cooker over medium heat. Add cumin seeds and curry leaves and let them sizzle.

Add chopped green chillies and grated ginger to the pressure cooker and sauté for a minute or two.

Add the soaked sabudana to the pressure cooker and mix well with the other ingredients.

Sauté the sabudana for about 2-3 minutes until it becomes translucent and starts to become soft.

Add roasted peanuts and salt to taste, and mix well.

Cover the pressure cooker with its lid, without the weight, and cook the sabudana khichdi on low heat for about 5-10 minutes.

Turn off the heat and let the pressure release naturally.

Open the pressure cooker, add lemon juice and sugar, and mix well.

Garnish with chopped coriander leaves and serve the sabudana khichdi hot.

FAQ

What is Sabudana Khichdi?

Sabudana Khichdi is a popular Indian dish made from tapioca pearls, also known as sabudana. It is a savory and nutritious dish that is often consumed during fasting periods or as a breakfast or snack item.

Can Sabudana Khichdi be made in a pressure cooker?

Yes, Sabudana Khichdi can be easily made in a pressure cooker. Using a pressure cooker allows for faster cooking and ensures that the sabudana pearls are perfectly cooked and fluffy.

What ingredients are needed to make Sabudana Khichdi in a pressure cooker?

The main ingredients required to make Sabudana Khichdi in a pressure cooker are sabudana (tapioca pearls), ghee (clarified butter), cumin seeds, chopped green chilies, roasted peanuts, boiled and cubed potatoes, curry leaves, sugar, lemon juice, and salt.

Can Sabudana Khichdi be modified to suit dietary restrictions?

Yes, Sabudana Khichdi can be modified to suit dietary restrictions. For example, you can use olive oil instead of ghee for a vegan version. Additionally, you can add ingredients like vegetables (carrots, peas, etc.) or tofu to make it more nutritious.