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Sabudana which is also called as tapioca or sago pearls in English is made from starch, extraced either from the roots of tapioca or inner trunk of sago palm tree, which are then processed to make spherical balls of varied sizes. Sabudana is specifically consumed during religious fasting here in India and is one of the widely used ingredient in Indian fasting or vrat recipes. In Bengal, it is an important component of naivedya or offerings being presented to the deity during puja(s) or rituals and so forms an integral part of the prasad platter. Being a Bengali, I grew up savouring these starchy granules on different religious occasions in varied preparations, be it payesh, pulao or khichuri. Bengalis are known for their love for food and food is always an important aspect of just any celebration for us. Although fasting means not to have any food or drink, which is a common practice during any puja or ritual in our hindu indian culture, yet the best part that comes after fasting is the feasting which we Bengalis never want to skip. An elaborate feasting after fasting is all that we need to satiate our hearts & souls. Sabudana Khichdi or Sagur Khichuri is one such delectable dish that we often include in our fasting menu. I crave for this khichdi especially during any puja when the pleasure of relishing it just compounds. The Maharashtrian version of sabudana khichdi is also quite popular as a vrat recipe and is very easy to prepare. However, this bengali version includes the use of moong daal in the recipe giving it a completely different touch even though both are named as khichdi or khichuri (in Bengali). The ingredients are the same as our usual moong daal khichdi or khichuri with only the rice being replaced by sabudana. This particular khichdi is delicious, appetizing, filling as well as light on stomach for the people on fast. So now let us take a look below for this feasting after fasting recipe and give it a try in any of your vrat days :

RECIPE :

Ingredients :

1. Sabudana – 1/2 cup.
2. Moong Dal (washed) – 1 cup.
3. Ginger (grated) – 1 tsp.
4. Green chillies – 2 to 3.
5. Dry Red chilli – 2.
6. Panchphoron (cumin seed, kalonji, fenugreek seeds, mustard seeds, coriander seeds). – 1/2 tsp.
7. Bay leaves – 1 or 2.
8. Ghee or refined oil – 1/2 tsp + 1 tsp.
9. Sendha namak (rock salt) – As per taste.
10. Pumpkin ( cut into 2 inch cubes ) – 1 cup.
11. Green peas – 1/3rd cup.
12. Cauliflower or broccoli – few pieces as per taste.
13. Beans (cut into 1 inch piece) – 1/3rd cup.
14. Turmeric – 1/2 tsp.

Preparation :

1. Soak the sago pearls in water in a bowl for about 30 minutes. (Note : This soaking time is for small tapioca pearls, larger pearls may require some more time to soak. You may also use unsoaked sabudana instantly but it will take some more time to boil).
2. Heat half tsp of oil in a pan and add the moong daal & saute to fry them slightly over a low flame.
3. Now in a pressure cooker, take the vegetables (cauliflowers, pumpkins, green peas, beans etc.), 1/2 tsp. grated ginger, green chillies & salt.
4. Add the fried moong daal to it & mix everything well.
5. Add required amount of water to it, close the lid & cook for 2 whistles.
6. Bring down from the flame and wait to release the pressure.
7. Open the lid, add the soaked sago pearls, turmeric powder & mix them all.
8. Switch on the flame, put it over the flame to bring it to boil, add little more water if you find it too dense or to get your desired consistency and bring down from the flame.
9. In the tempering pan, heat oil or ghee, add red chillies & bay leaves and let them fry. Add Paanch Phoron & let it splatter.
10. Add the tempering mixture immediately to the mixture in the pressure cooker, mix them nicely & cover for some time.
11. Your Sabudana Khichdi is now ready to be served.