Sabudana, or tapioca pearls are very commonly eaten in India while fasting. The sticky texture along with the spicy and salty flavors of this dish has people eating it even when they’re not fasting. The downside of cooking tapioca is that traditionally, you have to soak them overnight before making this dish. Thanks to our Instant Pot hack, you can now enjoy Sabudana khichdi whenever you crave it.
SABUDANA KHICHDI
Prep time
Cook time
Total time
Sabudana, or tapioca pearls are very commonly eaten in India while fasting. The sticky texture along with the spicy and salty flavors of this dish has people eating it even when they’re not fasting. The downside of cooking tapioca is that traditionally, you have to soak them overnight before making this dish. Thanks to our Instant Pot hack, you can now enjoy Sabudana khichdi whenever you crave it.
Serves: 2
Ingredients
- Instant pot
- Trivet which comes with the Instant Pot
- Instant Pot compatible bowl (I used stainless steel)
- ½ cup sabudana (tapioca pearls)
- ½ cup water + ½ cup water
- ½ teaspoon ghee - use our recipe to make your own!
- 1 teaspoon coconut oil
- Glass lid
- 1 teaspoon grated ginger
- ½ teaspoon minced green chilies
- ½ teaspoon jeeru (cumin seeds)
- ½ teaspoon salt
- 1 tablespoon coarsely ground peanuts
- Handful cilantro for garnish
- Juice of 1 lemon (optional)
- Oven mitt
Instructions
- Place trivet in the Instant Pot
- Pour ½ cup water in the pot
- Place steel bowl on top of the trivet
- Add tapioca pearls to the steel bowl
- Add ¼ cup water on top of the tapioca pearls
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press PRESSURE COOK on the Instant Pot (high pressure)
- (Press MANUAL if using the 6 or 8 qt Instant Pot)
- Set timer to 4 minutes
- Once the timer goes off, allow the steam to naturally release for 10 minutes (NPR)
- Turn the vent on top of the lid to venting to release any additional steam
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Remove the steel bowl with the cooked tapioca using oven mitts or a towel and set aside
- Using oven mitts, remove the large Instant Pot steel pot and pour out the water
- Dry the steel pot using a towel and place into the Instant Pot base
- Turn on the Instant Pot to SAUTE mode
- Wait until the Instant Pot display reads “HOT”
- Add coconut oil to the steel pot
- Add ghee to the steel pot
- Add in the jeeru (cumin seeds)
- Add in the peanuts
- Place the glass lid on the pot and allow to cook for 1-2 minutes
- Add in the ginger, green chilies and cooked tapioca-stir well
- Place the glass lid on the pot and allow to cook for 2-3 minutes
- Add the salt and stir well
- Place the glass lid on the pot and allow to cook for 2-3 minutes
- Press CANCEL on the Instant Pot
- Remove the glass lid
- Garnish with cilantro and lemon juice if you would like
- Serve and enjoy!
Notes
Serving suggestion
Serve with a side of yogurt or eat as is.
Variations
Vegan Variation: Omit the ghee and only use coconut oil to make it vegan.
No Onion/ No Garlic: There are no onions or garlic in this recipe.
Serve with a side of yogurt or eat as is.
Variations
Vegan Variation: Omit the ghee and only use coconut oil to make it vegan.
No Onion/ No Garlic: There are no onions or garlic in this recipe.
