Classic sago pearl dish with peanuts and potatoes. Light and filling for Ekadashi and other vrats.
Ingredients
Sabudana
peanuts
potato
cumin
green chilli
lemon
Preparation Steps
Soak sabudana in water for 4 hours, drain well
Roast and crush peanuts coarsely
Heat ghee, add cumin seeds and green chilli
Add cubed potatoes and cook until golden
Add drained sabudana, peanuts, and sendha namak
Stir gently on low heat for 5–7 minutes, squeeze lemon juice and serve hot
Nutritional Note: Vrat foods are typically sattvic — fresh, light, and easily digestible. They avoid onion, garlic, and regular salt, using sendha namak (rock salt) instead. These foods are designed to keep the body light and the mind focused during fasting.