Sabudana khichdi

Sabudana Khichdi

serves 3-4

Ingredients

• 2 cup sago (tapioca),
• 3 medium potatoes,
• 4 green chilies (adjust as per your liking),
• 2 tsp lemon juice (optional),
• 1/2 cup crushed peanut
• salt to taste,
• 1 tbsp clarified ghee/oil,
• 2 tsp cumin seeds,
• coconut and coriander leaves for garnishing.

Method

1. Wash thoroughly and soak sabudana in water. Drain and set aside for half hour to one hour. (Or soak it overnight with water just upto the level of sabudana).
2. Once soaked properly, sabudana absorbs water and plump. Add peanut powder, salt and lemon juice to the sabudana and mix.
3. Cut green chilies into small pieces. Peel and dice potatoes.
4. Heat oil or ghee in a nonstick kadai/pan.
5. Let cumin seeds sizzle in the heated ghee; add potato pieces and chilies.
6. When potatoes turn tender, add sabudana and stir well.
7. Transfer the sabudana into a microwaveable bowl and microwave for 3 min. Stir once in between.
8. Garnish with fresh coconut and coriander.
9. Tastes even better with yogurt.

http://www.mumbai-masala.com/maincourse/upvaas/sabudana_khichdi.html

Tip: 1) The key to a good khichdi is to keep tossing it until the sabudana is completely cooked.