Sabudana Khichidi

Ingredients

• 2 cups Sabudana (tapioca pearls) (Soaked overnight)
• 3 units Green chillies (Slit)
• 1 inch Ginger (Finely chopped)
• 1 sprig Curry leaves
• 0.5 cup Coconut (shredded)
• 0.5 cup Peanuts (Dry roasted and coarsely ground)
• 2 teaspoons Cumin seeds
• 1 handful Cilantro (Finely chopped)
• 1 tablespoon Ghee
• 1 teaspoon Salt (To taste)
• 1 teaspoon Sugar (To taste)
• 1 tablespoon Lemon juice (Freshly squeezed)

Instructions

1. 1Rinse the sabudana thoroughly under cold running water to remove excess starch. Soak it overnight in a 1:1 ratio of sabudana to water in a wide, shallow container to ensure even soaking.
2. 2In a pan, dry roast the peanuts until they turn light golden brown. Allow them to cool, then grind to a coarse consistency, ensuring some small pieces remain.
3. 3Drain any excess water from the soaked sabudana. Combine 3/4 of the ground peanut mixture with the sabudana, adding salt and sugar to taste. Mix thoroughly and set aside.
4. 4In a wide pan, heat ghee and add cumin seeds. Once they splutter, add chopped ginger, slit green chillies, and curry leaves. Sauté until the ginger is cooked.
5. 5Add the sabudana-peanut mixture to the pan with the tempering. Mix well and cook for 3-5 minutes until the sabudana turns translucent. Avoid frequent stirring to prevent stickiness.
6. 6Turn off the heat and add shredded coconut and chopped cilantro. Mix well, squeeze lemon juice over the mixture, and cover for a minute. Serve hot, garnished with the remaining ground peanut mixture for added crunch.