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Wholesome and soothing, Sabudana Khichdi Breakfast combines rice and lentils for a nourishing, protein-packed one-pot meal. This vegetarian comfort food is perfect for intermittent fasting, calorie deficit plans, and family dinners.
Place sabudana in a colander and rinse under running water until water runs clear, then soak in ample water overnight (at least 6 hours); drain thoroughly before use.
Wash rice and moong dal together until water runs mostly clear; soak separately from sabudana for 30 minutes, then drain well.
Heat oil in a wide heavy-bottomed skillet over medium heat. Add cumin seeds and let them sizzle for 20 seconds, then add curry leaves and green chili, sautéing for another 30 seconds.
Add raw peanuts; stir and roast for 2-3 minutes until golden. Add drained rice and lentils, sauté for another 2 minutes to lightly toast.
Mix in boiled potatoes (diced), sabudana, salt, and sugar. Toss gently to combine, then cover and cook on low heat for 10-12 minutes, stirring once halfway and ensuring moisture is retained but pearls remain separate.
Turn off heat, sprinkle fresh cilantro, cover, and let rest for 3 minutes before serving. Serve hot with lime wedges on the side.
