When I am fasting for all Navratras (which is 9 days), I do not want to ever have rich, heavy food. My staple diet all throughout is the following dish. Besides, this I have yogurt, cottage cheese or other form of fresh cheese, cucumber, fruits and nuts.
Seen below
Saboodana ki khichdi
Saboodana (tapioca) looks like this when it is unsoaked.
In less than a spoon of oil, add cumin seeds. Saute tomatoes and a boiled potato in it. Some people do not eat tomatoes during navratras. I do.
After that add sabudana, which has been soaked overnight.
Add sendha namak (rock salt) to it and let it cook, till it turns color as below. It becomes transparent.
Enjoy the dish.
More info about Sabudana-
Tapioca is a starch extracted from Cassava (Manihot esculenta). This species is native to Brazil, Colombia, Venezuela, Cuba, Puerto Rico, Haiti, the Dominican Republic, Honduras, from where the plant was spread by Portuguese and Spanish explorers to Africa, the Philippines and most of the West Indies, being now cultivated worldwide. It has and has many names, including cassava, manioc, aipim, bitter-cassava, boba, mandioca, macaxeira, manioca, tapioca plant, camote,yuca ˈjuːka) (not to be confused with yucca).
In India, the term "Tapioca" is used to represent the root of the plant (Cassava), rather than the starch.
In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago. Tapioca is gluten-free, and almost completely protein-free. Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. In India terms for tapioca include: Hindi sābūdānā (literally, 'grains of sago'), સાબુદાણા (Sabudana) in Gujarati, Urdu sābūdānā (a variant of the preceding word), Malayalam kappa or maraccīni, Tamil maravaḷḷi kilanku, and Kannada sabakki. In Indian cuisine, the granular preparation of cassava starch, is known as sābūdānā'. It can also be used to thicken puddings.
In Vietnam, it is called bột năng. In Indonesia, it is called singkong. In the Philippines, it is called sago. Tapioca is gluten-free, and almost completely protein-free. Flakes, sticks, and pearls must be soaked well before cooking, to rehydrate them; they will easily absorb water equal to twice their volume, becoming leathery and swollen. In India terms for tapioca include: Hindi sābūdānā (literally, 'grains of sago'), સાબુદાણા (Sabudana) in Gujarati, Urdu sābūdānā (a variant of the preceding word), Malayalam kappa or maraccīni, Tamil maravaḷḷi kilanku, and Kannada sabakki. In Indian cuisine, the granular preparation of cassava starch, is known as sābūdānā'. It can also be used to thicken puddings.