sabudana khichdi

Pour 1 cup Sabudana to a wide bowl. Pour 2 to 3 cups of water and rub them well with your fingers. Drain the water completely. Repeat these steps of pouring fresh water, rubbing them and then draining off the water. Do this at least thrice. This removes the excess starch over the Sabudana. Soak them in 3/4th cups of water. Do not soak them in a lot of water. Soak for about 6 hours.

To check, you can press a few sabudana pearls in between your thumb and forefinger. When soaked properly, then will be soft and get mashed easily. You can also bite and check if it is hard inside. If it is still hard, it has to soak for a little longer.

Dry roast 4 tablespoons peanuts until crunchy and aromatic. Remove them to a plate and set aside. If you prefer to use crushed/ground peanuts, then pulse half of them in a grinder/blender to a coarse powder. Ground peanuts will coat the sabudana and keep them separate, avoiding mushy khichdi.

Heat 2 tablespoons oil in the same pan. Add ½ teaspoon cumin seeds. When they begin to splutter, add 1 sprig curry leaves, 1 teaspoon fine chopped ginger (optional) and chopped green chilies. Saute for 1 to 2 minutes. Add boiled potatoes and saute for 2 minutes. Then sprinkle salt.

Lower the flame completely and add drained sabudana, 2 tablespoons crushed peanuts and required amount of salt and mix well. I added little bit of black pepper powder. Mix everything and saute for 2-3 minutes till sabudana pearls are transparent. Garnish with coriander leaves and half a lemon juice and mix well. Serve it hot.