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Instant Pot Sabudana Khichdi - Sago Khichdi

This Instant Pot Sabudana Khichdi - Sago Khichdi is a quick and simple recipe that can be ready in under 15 minutes! In essence, the key to this recipe is that the sabudana needs to be soaked for 4 hours.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 2 cups sabudana

     (rinsed and soaked in 1.5 cups water for 4 hours)
  • 1/2 cup raw or roasted unsalted skinless peanuts  (ground in a blender)
  • 2 yukon gold potatoes (diced into 1/2 inch cubes, approximately 2 cups chopped)
  • 1 and 1/2 tsp salt (divided)
  • 2 and 1/2 tbsp oil (divided)
  • 1 tsp cumin seeds (jeera)
  • 6 serrano peppers (small) (1 tbsp chopped hari mirch)
  • 1/2 cup fresh cilantro leaves finely chopped (dhainya ke patte)
  • 1 tbsp lemon juice
  • 1.5 tbsp water

Equipment

  • Instant Pot

Method
 

Prep
  1. Rinse the sabudana well a few times. Next, Place the sabudana in a medium mixing bowl along with the 1.5 cups water, cover, and let stand for 4 hours.
  2. When you are ready to cook, peel, rinse and chop the potatoes into ½ inch cubes. Place them in a microwave safe bowl, add ½ tsp salt, and ½ tbsp oil. Mix well. Cover the potatoes and cook them in the microwave for 3 minutes. Take them out, stir, mix well and cook them again for an additional 2 minutes.
  3. Additionally, if you dont have roasted peanuts, roast the peanuts in the microwave for 1 minute. Take them out, mix them and roast them again for an additional minute. If they still smell raw you can cook them for an additional 30 seconds. Using a grinder, grind the peanuts coarsely for about 5 to 8 seconds. Make sure they are not ground super fine. If you are using roasted peanuts, just grind them directly.
  4. Drain water from the sabudana in a colander. Make sure there is no water residue and it is completely drained. In a mixing bowl, mix together the drained sabudana, 1 tsp salt, potatoes, and crushed roasted peanuts.  
Cook
  1. Select sauté on the instant pot and adjust to normal. Add 2 tbsp oil.
  2. When the oil is hot add in cumin seeds and serrano peppers.
  3. When the cumin seeds splutter add in sabudana, potato, and peanut mix. Furthermore, add in 1.5 tbsp water. Mix well and make sure nothing in stuck to the bottom.
  4. Press cancel. Close the lid and select manual/high pressure for 0 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice and cilantro.
  5. Finally, transfer it to a serving bowl and serve hot.