SABUDANA KHICHDI

1 cup sabudana

▢¾ cup water

▢½ cup peanut

▢1 tsp sugar

▢¾ tsp salt

▢2 tbsp ghee

▢1 tsp cumin

▢few curry leaves

▢1 inch ginger (finely chopped)

▢2 chilli (finely chopped)

▢1 potato (boiled & cubed)

▢½ lemon

▢2 tbsp coriander (finely chopped)

INSTRUCTIONS

 

1 cup sabudana

▢¾ cup water

▢½ cup peanut

▢1 tsp sugar

▢¾ tsp salt

▢2 tbsp ghee

▢1 tsp cumin

▢few curry leaves

▢1 inch ginger (finely chopped)

▢2 chilli (finely chopped)

▢1 potato (boiled & cubed)

▢½ lemon

▢2 tbsp coriander (finely chopped)

 

 

 

INSTRUCTIONS

  • Firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.
  • Make sure to rub the sabudana to remove excess starch.
  • Rinse the sabudana twice and add ¾ cup water.
  • Dip the sago completely, and rest for 6 hours. Soaking time varies on the quality of sabudana.
  • Once the sabudana is soaked well, make sure to check there is no water at the bottom. Else the khichdi will turn mushy.
  • The sabudana must be able to mash easily when pressed between fingers. If it is still hard, then sprinkle some water and soak for 30 more minutes.
  • Now in a heavy-bottomed pan roast ½ cup peanut.
  • Roast on low flame until the peanuts turn crunchy.
  • Cool completely, and transfer to the mixer jar.
  • Pulse and powder to a coarse peanut powder.
  • Add the peanut powder to the soaked sabudana. Adding peanut powder will help to absorb any excess moisture if present.
  • Also, add 1 tsp sugar and ¾ tsp salt. Mix well combining everything well. Keep aside.
  • Now in a large kadai heat 2 tbsp ghee. Splutter 1 tsp cumin and few curry leaves.
  • Add 1 inch ginger, 2 chilli and 1 potato.
  • Fry until the potato turn slightly golden brown.
  • Further, add sabudana peanut mixture and mix gently.
  • Make sure to mix by scarping the pan. This helps to prevent any sabudana from sticking.
  • Also, be very gentle else there are chances for sabudana to be mashed out.
  • Cook until the sago pearls turn translucent.
  • Now add ½ lemon and 2 tbsp coriander. Mix well.
  • Finally, enjoy sabudana khichdi or pack to your lunch box.