Sabudana khichdi breakfast

Name: Sabudana khichdi breakfast
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 1 cup sabudana; 3/4 cup water; 1/2 cup peanut; 1 tsp sugar/jaggery; 3/4 tsp salt; 2 tbsp ghee; 1 tsp cumin; 5-7 curry leaves; 1 inch ginger, finely chopped (optional); 2 chilli, finely chopped; 1 small potato, boiled & cubed (optional); 1/2 lemon; 2 tbsp coriander, finely chopped

Sammy_veg @sammy_veg

Sabudana khichdi breakfast

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Ingredients

15 mins (excluding overnight soak)

2 people

1 cupsabudana
3/4 cupwater
1/2 cuppeanut
1 tspsugar/jaggery
3/4 tspsalt
2 tbspghee
1 tspcumin
5-7curry leaves
1 inchginger, finely chopped (optional)
2chilli, finely chopped
1small potato, boiled & cubed (optional)
1/2lemon
2 tbspcoriander, finely chopped

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Steps

15 mins (excluding overnight soak)

1

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 thrice
Soak in 0.8 cup water overnight.
2

Roast 1/2 cup peanuts on low flame, cool completely, and transfer to the mixer jar.
Pulse and powder to a coarse peanut powder.
3

Add the peanut powder to the soaked sabudana. Also, add 1 tsp sugar/jaggery and ¾ tsp salt. mix well combining everything well. keep aside.
4

In a large kadai heat 2 tbsp ghee (+ a little oil). splutter 1 tsp cumin, chopped chilli till brown and a few curry leaves.
Optional: Add 1 inch ginger and/or 1 small potato cubed.
Fry until the potato turn slightly golden brown.
5

Add sabudana peanut mixture and mix gently. Cover and let cook on low flame for 5 minutes. Keep mixing the mixture in between. Cook until the sago pearls turn translucent.
6

Squeeze ½ lemon and add 2 tbsp coriander. Mix well. Serve.
7

Peanut-dahi chutney: mix some peanut powder, curds, sugar, and salt to make side chutney.