Sabudana Khichdi

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Ingredients:

1 cup sabudana/sago/tapioca

2 medium potatoes, peeled

1/2 cup dry roasted peanuts

1/2 tsp grated ginger

1 tsp jeera/cumin seeds

2 green chilli finely chopped

1 onion finely chopped(optional)

2-3 tsp sugar

1 lemon juice

2 tbsp chopped coriander leaves

handful curry leaves

salt as per taste

2 tbsp ghee


Recipe:

1. In a big mixing bowl add sabudana, rub and wash the same thrice to remove extra starch. Then soak the same in 3/4 cup water for 6 hrs.

2. Drain off the water and rest for 30 mins, allowing to drain off the water completely.

3. Chop the peeled potatoes to very small cubes so that it is becomes soft quickly.

4. Dry roast the peanuts and remove the skin. Crush half of the peanuts in grinder for just 1-2 quick pulse and keep it aside. Crush rest of the peanuts roughly on pestle and mortar.

5. Take the drained sabudana in a large bowl, add the crushed peanuts, sugar and 1 tsp salt. Mix and combine well. Keep it aside.

5. Take a non stick kadai, add ghee to heat. Add jeera seeds and curry leaves. Then add chopped green chillies and onions to it. Saute till onions are soft and translucent.

6. Add the grated ginger and potatoes to the same and saute for a min. Cover and cook for 2-3 mins, till potatoes are soft.

7. Now add the above sabudana and peanut mixture and mix well. Adjust the salt and then cover with lid. Let it cook for 5 more mins. Stir occasionally to avoid sticking khichdi in the bottom.

8. Switch off the flame, add lemon juice, roughly crushed peanuts and chopped coriander leaves. Mix well.

9. Serve Sabudana Khichdi with hot ginger tea.

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