Recipe · Breakfast · by Swathi Sreekanta, Senior Consultant Dietician
Sabudana Khichdi
Good for CKD, dialysis and post transplant only. Diabetics not recommended — may increase blood sugar levels.
CKD (non-dialysis)On dialysisPost-transplantp 20
Per serving
1 cup
Safe for your stage
Phosphorus120 mg
Potassium366 mg
Sodium14.7 mg
Protein3.7 g
Energy621 kcal
Sodium in salt is not included. Without potato K=266mg; without peanuts K=265mg; without potato and peanuts K=165mg
Ingredients
- Sago100 g · 1/2 cup
- Groundnut15 g · 3 tsp
- Potato50 g · 1 small
- Turmeric powder2 g · 1/4 tsp
- Groundnut oil15 g · 3 tsp
- Green chillies5 g · 1
- Curry leaves3 g · 3 to 4 leaves
- Lemon juice5 g · 1 tsp
Method
- 1Soak sabudana in plenty of water for 10 minutes. Drain completely and leave for 6-7 hours or overnight. Next morning sabudana will be soft and ready to use.
- 2Dry roast peanuts, remove skin and pound to a coarse powder.
- 3Leach potatoes.
- 4Heat oil in a pan, add cumin seeds; when they sizzle, add green chillies and curry leaves.
- 5Add boiled potatoes, turmeric powder and saute for 3-4 minutes.
- 6Fluff sabudana with a fork so there are no lumps and add to the above.
- 7Add peanut powder. Mix gently.
- 8Cook on open pan until sago turns translucent. Keep tossing so it doesn't form lumps.
- 9Garnish with coriander leaves, a few drops of lemon juice and mix well.
- 10Serve hot.
- 11Note: do not cook after adding lemon juice. No calculation is available for leached vegetables.
Sources
- KWF · Proprietary-with-permission · id kwf_sabudana_khichdi