Quinoa Sabudana (tapioca) khichdi - A healthier take on the popular sabudana khichdi

January 11, 2017

 

 

Sabudana khichdi is a delicious dish made using soaked tapioca pearls and potatoes, flavored with peanuts and green chillies. The soaked tapioca gets a chewy texture when cooked and it is addicting. Tapioca is very high in carbohydrates. While I love this dish, I am no longer at an age where I can blissfully eat all the carbs I want without a care in the world. My carbs love me right back and like to stick around. So, I found a less guilty way of enjoying this dish. I use one third of the tapioca and two thirds of quinoa in the recipe. Quinoa is also carb rich, but it is also rich in fiber and protein. This makes it more filling and we end up eating less. Quinoa also has a slightly nutty taste, so it blends beautifully in this recipe. For those of you who are familiar with sabudana khichdi, I just replace two thirds of the sabudana with quinoa, I cook the quinoa and mix it will coarsely crushed peanuts and salt and add to the cooked sabudana.

 

Here is the detailed recipe:

 

Ingredients:

Quinoa 1 cup

Sabudana/ tapioca 1/2 cup

Raw or roasted peanuts 1/2 cup

Green chillies 2-3 chopped into small rings

Ginger 1/2 tbsp. finely chopped

Cilantro - a few sprigs finely chopped

Cumin seeds 1 tsp

Potato 1 large boiled, peeled and diced.

 

Prepare ahead:

 

Peanuts - I use raw peanuts. Dry roast the peanuts and coarsely crush them in a blender. I don't even bother with skinning the peanuts. It doesn't make a difference in this recipe. You could also buy unsalted roasted peanuts, those work great too. It's just that sometimes they sit in our pantry too long and the peanuts get stale.

 

Tapioca- In this part of the world, we get only one variety of tapioca in the Indian store, wash and soak for 3 to 4 hours or overnight in such a way that it is slightly submerged in water. This step will depend on the type and size of tapioca available. Strain the tapioca and pat dry with a paper towel if it looks watery. Mix a third of the coarsely crushed peanuts and salt and set aside.

 

 

Quinoa- You can cook quinoa just like you cook rice in the rice cooker using 2 cups water for 1 cup of quinoa. Or, you can boil 2 cups of water, add quinoa and let it simmer till all the water is absorbed and the quinoa gets cooked. I prefer the convenience of the rice cooker. After it is cooked, place it in a flat dish and mix salt and two thirds of the coarsely crushed peanuts.

 

 

Procedure:

  1. Boil the potato or poke a few holes and cook in microwave. Peel and dice once it cools down.

  2. Heat 3 tablespoons of oil in a pan and once it is hot, add cumin seeds, once they sizzle, add ginger and green chillies and mix well.

  3. Add the diced potatoes and let them get roasted. Do not mix too often at this stage ( the cooked potatoes can get mushy). Let the potatoes get a sear.

  4. We are salting this dish in layers, so add enough salt just for the potatoes at this stage.

  5. Once the potatoes are roasted, add the tapioca peanut mix and stir for a few minutes till tapioca starts looking translucent.

  6. Add the quinoa peanut mix at this stage and mix well.

  7. Taste and adjust seasoning.

  8. Garnish with cilantro.

Enjoy!

 

Accompaniments:

This dish is rich in carbohydrates and protein. To make it a complete meal, I like to serve it with a simple vegetable salad or a vegetable raita (yogurt sauce).

I usually make a raita using grated cucumbers, carrots, finely chopped onions and tomatoes.

This time I used only grated carrots and tomatoes and flavored it with roasted cumin powder and salt.

 

In a mixing bowl, add 1 cup ( 2 small or 1 large) grated carrot, 1 medium sized tomato finely chopped, 1 cup plain yogurt, 2 tablespoons of water, salt to taste and 1/2 tsp of roasted cumin powder ( dry roast a couple of tbsp. of cumin seeds and grind in coffee grinder). Taste and adjust seasoning if necessary. You can also garnish with a little finely chopped cilantro.

 

 

Soak the sabudana in a little water. 

 

If it looks too dry after a few hours, sprinkle some more water. The tapioca should absorb the water and fluff up.

Strain the tapioca and pat dry if needed. Coat them with 1/3 rd of crushed peanuts and salt before cooking the dish.

 

  Cook quinoa and mix with salt and rest of the crushed peanuts.

 

 The rest of the ingredients, before and after prepping.

 

 

Take a pan and add oil, cumin seeds and ginger and green chillies. Add the potatoes and roast them. Add enough salt just for the potatoes.

 Add tapioca to the roasted potatoes.

 

 

Once it is cooked it starts looking translucent. Add quinoa at this stage, mix well and let it all warm up, taste and adjust seasoning. Add chopped cilantro .

 

Serve with a salad or raita.

 

 

Making the raita:

 

In a mixing bowl, add 1 cup ( 2 small or 1 large) grated carrot, 1 medium sized tomato finely chopped, 1 cup plain yogurt, 2 tablespoons of water, salt to taste and 1/2 tsp of roasted cumin powder ( dry roast a couple of tbsp. of cumin seeds and grind in coffee grinder). Taste and adjust seasoning if necessary. You can also garnish with a little finely chopped cilantro.

 

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Hi There

I'm Sirisha. I cook simple vegetarian food. You will find Indian vegetarian family recipes and will be privy to my experiments. Happy cooking!

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