I never thought I would be able to make Sabudana Khichdi in the microwave. I had always believed that this delicious Indian dish could only be made on the stovetop, with careful monitoring and constant stirring. However, one day, when I was craving some Sabudana Khichdi but didn’t have access to a stove, I decided to give it a try in the microwave. And to my surprise, it turned out to be a quick and easy recipe that tasted just as good as the stovetop version! So, today, I am going to share with you my experience and the step-by-step process of making Sabudana Khichdi in the microwave.
Gathering the Ingredients
Here are the ingredients you will need:
– 1 cup of sabudana (tapioca pearls)
– 1 medium-sized potato, peeled and cubed
– 2 tablespoons of peanuts, crushed
– 1 tablespoon of ghee (clarified butter)
– 1 teaspoon of cumin seeds
– 1 green chili, finely chopped
– A handful of curry leaves
– 1 teaspoon of sugar
– Salt to taste
– Fresh coriander leaves for garnishing
Soaking the Sabudana
Before you start cooking, you need to soak the sabudana:
1. Take the sabudana in a large bowl and rinse it thoroughly under running water. Repeat this process 2-3 times to remove any starch.
2. Once the sabudana is rinsed, add enough water to cover it completely. Let it soak for at least 3-4 hours or overnight. The sabudana should become soft and swell in size.
3. After the soaking time is over, drain the excess water from the sabudana using a strainer. Make sure there is no water left in the bowl.
Cooking in the Microwave
Now, let’s move on to the cooking process:
1. Take a microwave-safe bowl and add the ghee to it. Microwave it for about 30 seconds until the ghee melts.
2. Add the cumin seeds, green chili, and curry leaves to the melted ghee. Microwave for another 30 seconds to release the flavors.
3. Carefully remove the bowl from the microwave and add the cubed potato. Mix well to coat the potatoes with the ghee and spices.
4. Cover the bowl with a microwave-safe plate or lid and cook on high power for 4-5 minutes or until the potatoes are cooked through.
5. Once the potatoes are cooked, add the soaked sabudana, crushed peanuts, sugar, and salt to the bowl. Mix well to combine all the ingredients.
6. Cover the bowl again and microwave on high power for another 3-4 minutes. Make sure to stir the mixture after every minute to prevent the sabudana from sticking together.
7. After the cooking time is over, check the sabudana for doneness. If it is still not translucent and soft, microwave for an additional minute or two.
8. Once the sabudana is fully cooked, remove the bowl from the microwave and let it rest for 2-3 minutes before serving. This will allow the flavors to meld together.
9. Garnish with fresh coriander leaves and serve hot.
Tips and Variations
– If you want to add some more flavor to your Sabudana Khichdi, you can also add some roasted and crushed cumin powder, lemon juice, or grated coconut.
– To make the dish spicier, you can increase the amount of green chili or add red chili powder according to your taste.
– Make sure to use a microwave-safe bowl and cover it properly to prevent any splatters.
– Adjust the cooking time according to the wattage of your microwave. You may need to cook for a shorter or longer time depending on your microwave’s power.
– Always handle the bowl with oven mitts or kitchen towels as it can get hot during the cooking process.
So, there you have it – a quick and easy recipe to make Sabudana Khichdi in the microwave. Now you can enjoy this traditional Indian dish even when you don’t have access to a stove. Give it a try, and I’m sure you’ll be pleasantly surprised by the results. Happy cooking!