Recipe by Lovette Sequeira
Ingredients:
1 cup sabudana sago/tapioca pearls
1 cup water (same cup measure as sabudana)
1 tbsp oil (I use olive oil)
1/2 tsp cumin seeds
200 gms/1 medium potato (diced small, about 1 cup) *optional
2 tbsp raw peanuts
1-2 green chili (chopped) adjust to taste
6-7 curry leaves
1/2 tsp turmeric powder
1/2 tsp salt (or to taste)
1/2 lemon - juice
1 tbsp cilantro chopped
1 tsp chaat masala
Steps:
- Rinse sabudana under water until water turns clear. This is important to get rid of all the starch.
- Transfer the rinsed sabudana to a large bowl and add exactly 1 cup water to it and leave it overnight.
- In the morning the sabudana would have soaked up water. Drain any remaining water using a colander.
- To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
- Add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly.
- Add the raw peanuts and cook for another 2-3 minutes.
- Add the green chilli, curry leaves and cook for 1 more minute.
- Add the drained sabudana to the pan along with salt. Mix until well combined.
- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will become sticky.
- Remove pan from heat. Add lemon juice, chaat masala and cilantro and toss to combine.
- Garnish with peanuts.
- Serve sabudana khichdi hot with chilled yogurt (or plain).
- ENJOY!
Notes:
You may add ginger to the khichdi.