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Sabudana Khichdi
Ingredients:
- 1 cup Sabudana (tapioca pearls)
- 2-3 medium-sized Potatoes, cooked and diced
- 2-3 Green chillies, finely chopped
- ½ cup Roasted peanuts, coarsely crushed
- 1 tsp Cumin seeds
- 2 tbsp Ghee or vegetable oil
- A pinch of Asafoetida
- ½ tsp Sugar (optional)
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
Preparing Sabudana:
- Rinse the sabudana under cold running water until the water runs clear. This helps remove excess starch.
- After rinsing, soak the sabudana in enough water to just cover them. Allow them to soak for 4-5 hours or overnight. The sabudana should absorb the water and become soft.
- After soaking, drain excess water from the sabudana using a fine-mesh strainer.
- Ensure that there is no water left; otherwise, the khichdi will turn sticky.
- Dry roast the peanuts in a pan until they turn crunchy. Allow them to cool, and then coarsely crush them using a mortar and pestle or a grinder. Set aside.
Making Sabudana Khichdi:
- Heat ghee or oil large, non-stick pan over medium heat.
- Add cumin seeds and asafoetida (hing) and let them splutter.
- Add the potatoes to the pan and sauté them until they become golden brown and crispy.
- Add the chopped green chillies and sauté for a couple of minutes.
- Add the drained sabudana, crushed peanuts, sugar and salt to the pan. Mix everything well.
- Cook the mixture on low heat, stirring frequently, for about 7 mins or until the sabudana pearls turn translucent and separate easily.
- Be gentle while stirring to avoid breaking the sabudana pearls.
- Once the sabudana khichdi is ready, garnish it with freshly chopped coriander leaves.
- Serve hot with lemon wedges on the side. Squeeze lemon juice over the khichdi before eating for added flavour.
