Non-sticky Couscous/sabudana khichidi Recipe
Couscous Sabudana Khichdi is a modern take on the classic Maharashtrian dish, blending the nutty texture of couscous instead of the chewy pearls of sabudana (tapioca). This fusion recipe is light, gluten-free, and packed with flavor—perfect for breakfast, fasting days, or a wholesome snack. The couscous adds a subtle grainy contrast to the soft sabudana, while roasted peanuts, and spices bring it all together. There is no much difference in taste, except that couscous has some bite to it.
? Ingredients:
- 2 cup couscous ( I used the Trader Joe’s Pearled Couscous)
- 4 tablespoons roasted peanuts, crushed
- 1 teaspoon cumin seeds
- 1–2 green chilies, chopped
- A few curry leaves
- 1 tablespoon oil
- Salt and sugar to taste
- Juice of ½ lemon
- 1 teaspoon hing (asafetida)
- Fresh cilantro, chopped
? Instructions:
- Prepare couscous: Add couscous to a bowl, pour boiling water just to cover, cover with a lid, and let it steam for 5 minutes. Fluff with a fork.
- Heat oil in a pan. Add cumin seeds, let them splutter.
- Toss in green chilies, curry leaves. Sauté for 1–2 minutes.
- Add the drained couscous. Mix gently.
- Season with salt, a pinch of sugar, roasted peanuts, and cook until couscous until done.
- Finish with lemon juice and cilantro. Serve hot.
