If you observe the Monday fast during the month of Sawan, *Sabudana Khichdi* (sago pilaf) is an excellent choice for your *falahar* (fasting meal). It is light, delicious, and packed with energy, ensuring you don't feel fatigued while fasting.

However, many people complain that their *Sabudana Khichdi* turns out sticky. If you face this issue, here is a recipe that will ensure your *Sabudana Khichdi* turns out perfectly non-sticky and fluffy.

**Sabudana Khichdi Recipe**

**Total Time:** 20 mins
**Preparation Time:** 5 mins
**Cooking Time:** 15 mins
**Course:** Main Course
**Servings:** 2 people
**Cuisine:** Indian

**Ingredients for Sabudana Khichdi:**
Sabudana (Sago pearls) – 1 cup
Peanuts – 1/2 cup
Boiled potatoes – 2
Green chilies – 2-3
Ginger – 1 tsp
Cumin seeds – 1 tsp
Ghee or oil – 2 tbsp
Rock salt (*Sendha Namak*) – to taste
Lemon juice – 1 tbsp
Fresh coriander leaves – finely chopped

**Method for Making Sabudana Khichdi:**
First, wash the *sabudana* thoroughly 2-3 times with water to remove the excess starch.

Next, add just enough water to the *sabudana* to submerge it, and let it soak, covered, for 4 to 5 hours or overnight.

Before using, press a pearl between your fingers; if it mashes easily, the *sabudana* is perfectly ready for the *khichdi*.

Now, add the coarsely ground peanuts and salt (to taste) to the soaked *sabudana* and mix gently. Doing this prevents the *sabudana* pearls from sticking together while cooking.

After that, heat ghee or oil in a pan, add the cumin seeds, and let them splutter. Now, add the finely chopped green chilies and grated ginger, and sauté briefly.

Next, add the chopped boiled potatoes and sauté them for 2–3 minutes until they turn light golden.

After that, add the sago and peanut mixture to the pan and cook for 3–4 minutes over low-to-medium heat, stirring continuously.

When the sago pearls begin to turn translucent, cover the pan and cook on low heat for two minutes; this allows the sago to soften thoroughly in the steam.

Finally, turn off the heat, add fresh lemon juice and finely chopped fresh coriander, and mix well. The Sabudana Khichdi is ready.

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