Sabudana Khichdi – This heavenly delicious Khichuri recipe can be cooked with dal or without dal. There are many versions of this Khichdi recipe which is also popularly known as Vrat ki Khichdi. Cooked with loads of veggies and dal, a warm bowl of Sabudana Khichdi is perfect for a healthy start of the day.

. This Khichdi, mostly eaten during Navratri is our family favourite recipe. My Ma used to eat Sabudana , soaked in water and then mixed with mashed banana and sweet curd in her Vrat days. We Bengalis have “Baro mashe tero parbon” (meaning of this colloquial term is we have festivals all over the year). And this preparation of Sabudana is very popular all over Bengal. Now since lockdown started, we gained few kgs which we were thinking to shed. And this Khichdi recipe, is an ideal one. An one pot meal cooked in few drops of oil and loaded with seasonal veggies not only is very tasty but also very good for health.

Veggies can be anything of one’s choice. The veggies should be chopped well well before cooking. As I have mentioned in my previous post of Chirer Pulao, veggies should be perboiled before cooking. But in cooking Sabudana Khichdi, veggies shouldn’t be boiled before cooking. Since to cook the Khichdi, water would be added, perboiled veggies can get overcooked. So, better to let them cook along with sabudana.

In this recipe, I have pressure cooked the Dal before cooking with sabudana. This has fasten the cooking and also have made mug dal more luscious. Also, peas have been boiled before cooking.


  • 1/2 Cauliflower (florets)
  • 1 cup Peas
  • 1 Cup Carrot (Chopped).
  • 2 Cup Sabudana
  • 1 Cup Mug Dal
  • Salt and sugar to taste
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Ghee


  1. Take sabudana in a bowl. Add water. Soak it for 30 minutes.
  2. Drizzle ghee in pan. Temper with 1 tsp Garam Masala Powder. Add the chopped veggies. (Perboil peas before putting in pan). Fry them golden in medium flame.
  3. Drain t out the water. Add sabudana in pan. Add Mug Dal. ( Dry roast Mug Dal and then pressure cook it for 1 whistle). Add water as much needed. Cover with a lid.
  4. Cook in medium-low flame till sabudana and dal gets cooked and blend.
  5. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

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