Sabudana Khichdi

Ingredients

• 2 cups Sabudana (tapioca pearls) (Rinse thoroughly to remove excess starch)
• 3 small Potatoes, boiled and chopped
• 0.5 teaspoon Black pepper powder
• 10 leaves Curry leaves
• 3 units Green chillies, chopped
• 0.75 cup Peanuts, roasted (Can be crushed for coating)
• 3 tablespoons Oil
• 0.5 unit Lemon juice (For garnishing)
• 0.5 teaspoon Cumin seeds
• 1 to taste Salt
• 1 teaspoon Ginger, finely chopped (Optional)
• 2 tablespoons Coriander leaves, chopped (For garnishing)

Instructions

1. 1Rinse 2 cups of sabudana thoroughly in a wide bowl with 2 to 3 cups of water, rubbing them with your fingers to remove excess starch. Drain the water completely and repeat this process at least three times. Soak the sabudana in 3/4 cup of water for about 6 hours.
2. 2Check the soaked sabudana by pressing a few pearls between your thumb and forefinger. They should be soft and mash easily. If they are still hard, soak for a little longer.
3. 3Dry roast 4 tablespoons of peanuts in a pan until they are crunchy and aromatic. Remove them to a plate and set aside. If desired, pulse half of the peanuts in a grinder to a coarse powder.
4. 4Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon of cumin seeds and allow them to splutter. Add 1 sprig of curry leaves, 1 teaspoon of finely chopped ginger (optional), and chopped green chillies. Sauté for 1 to 2 minutes. Add the boiled potatoes and sauté for another 2 minutes. Sprinkle salt to taste.
5. 5Lower the flame and add the drained sabudana, 2 tablespoons of crushed peanuts, and the required amount of salt to the pan. Mix well and add a little black pepper powder. Sauté for 2-3 minutes until the sabudana pearls turn transparent. Garnish with coriander leaves and lemon juice. Serve hot.