Sabudana khichdi

Name: Sabudana khichdi
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Sabudana before soaking; 2 cups water; 2 tablespoon oil; 1 teaspoon cumin seeds; 3-4 curry leaves; 1/2 tablespoon grated ginger; 2 green chillies finely chopped; 2 medium sized potatoes peeled and cubed; 1/2 cup roughly crushed roasted peanuts; to taste Salt; 2 teaspoon Sugar; 1 tablespoon Lemon juice or to taste; Fistful of Chopped cilantro; Few pomegranate seeds for garnish

Anjali padhy @anjali_7

Sabudana khichdi

Anjali padhy @anjali_7

Saved

Ingredients

20m

4 servings

2 cupsSabudana before soaking
2 cupswater
2 tablespoonoil
1 teaspooncumin seeds
3-4curry leaves
1/2 tablespoongrated ginger
2green chillies finely chopped
2medium sized potatoes peeled and cubed
1/2 cuproughly crushed roasted peanuts
to tasteSalt
2 teaspoonSugar
1 tablespoonLemon juice or to taste
Fistful of Chopped cilantro
Few pomegranate seeds for garnish

Saved

Steps

20m

1

Place Sabudana in a colander.Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
2

In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.
3

Soak covered for 5-6 hours, preferably overnight.
Sabudana will fluff up after soaking.
4

Drain off excess water if any before cooking.
Add oil to a heavy bottom non stick pan.
5

Once warm, add in the cumin seeds.
Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.
6

Now add in the curry leaves, ginger, chopped chilies and cook for a minute more.
7

Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
8

Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.
9

Keep stirring occasionally.
Taste test and adjust the seasoning if needed.
10

Add in lots of chopped cilantro and more pomegranate seeds.
Serve warm with chilled yogurt.