Tuesday, June 4, 2013

Pure bliss - Sabudanar Khichudi ( sabudana khichdi) - the bengali way

Today I am going to share a recipe here that I can proudly claim as heirloom. "Shagur khichudi" or sabudana khichdi is a speciality in our household and usually cooked on the Tuesdays of Jaishtha month of the Bengali calender. This recipe is very different from the traditional way one would make sabudana khichdi.But i can vouch that once you have made it the way its cooked for bhog you will just love it.The two ingredients used here is moong dal and sabudana..and just a few spices for tempering.In our household it is served with an array of bhajas ( fried veggies)


Moong dal - 2 cup ( washed and soaked in water for 10 mins)

Sabudana - 1 cup ( soaked in water for 10 mins)

Ghee - 4 tbsp

Paanchphoron - 1 tsp

Dry red chilli - 3-4 nos

Bay leaves - 2-3 nos

Ginger - 2 tbsp finely chopped

Green chillies - 4-5 slit

Sugar - 1tbsp

Salt - to taste


In a thick bottomed pan add the ghee. Once the ghee is heated splutter the paanchphoron , bay leaves and dry red chillies.

Next add the soaked moong dal and fry thoroughly till the dal changes its colour.

Now add the chopped ginger. Add 6 cups water,cover and let the dal boil till cooked and the consistency adjusted.

Add the sugar and green chillies next and give it a good mix.

The next step is to add the sabudana. We don't want to overcook the sabudana.Once you have added the sabudana just let it simmer for 5 mins and it  will be done.

The last step is to add the salt to taste. Do not add the salt earlier as then the sabudana will not cook properly.

Serve hot with an array of bhajas - we had it with potol (pointed gourd) , aloo(potato) begun (brinjal) and kumro(pumpkin). It is sheer bliss i tell you.

1 comment:

  1. I tried this recipe and the outcome was great!! Well sabudana took at least 25 min to cook so that was something unexpected. Loved the flavors. Thanks!!