Sabudana khichdi

Ingredients

• 2 cups sabudana
• ½ tsp sugar
• salt to taste
• 3 potatoes (peeled and cubed)
• ½ cup peanuts
• few coriander leaves
• 1 tbsp grated coconut
• 2 tbsp oil
• 1 tsp jeera (cumin seeds)
• 2 green chillies (chopped fine)
• juice of half a lemon
• 2tsp ghee

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Preparation

• Wash sabudana thoroughly (till all the fine powders are removed) Leave very little water in the bowl so that the sabudana can soak it up and become soft (do not leave excess water or the sabudana pearls will stick to each other) Leave it overnight (or for 8 hours)
  
  First thing in the morning, run to check your sabudana (am sure it’s looking perfect!) just give it a toss, add a little salt and sugar
  
  
  Take a pan and roast half a cup of peanuts (the more the yummier!) When they turn dark brown, take it out from the fire and spread them on to a plate. Once cool, peel them (keep some aside for garnishing) coarsely grind the rest (just one rotation in the mixer’s fine or you’ll powder them)
  
  Simultaneously, put the potatoes in the microwave (of course in a microwave safe bowl) on high, for just 5 minutes
  
  Chop coriander; toss it along with the peanuts and grated coconut into the sabudana
  
  Take the same pan (in which you roasted peanuts) heat 2tbsp oil (keep the flame low) wait for the oil to heat up, then add the cumin (Warning:turn on your chimney, you’ll know why!) once the jeera starts changing colour throw in the green chilles and give it a stir. Now drain and add the partly cooked potatoes
  
  
  Sprinkle a little salt on top of the potatoes
  
  Let it fry for a couple of minutes. Add this into the sabudana and give it a mix
  
  Squeeze the juice of half a lemon and mix again
  
  Transfer into a microwave safe bowl and let it cook for 4 minutes. Pull it out and give it another mix (so it’s evenly cooked) and put it back into the microwave for another 4 minutes. (the sago would have turned translucent from white, which is when you know it's done)
  Let it remain in the microwave for 2minutes
  
  Take it out, pour the ghee on top and decorate it with a couple of lemon wedges, roasted peanuts and a few coriander leaves
  
  Serve steaming hot sabudana khichdi for a delicious day!!!
  
  Tips:
  ALWAYS, savour steaming sabudana khichdi ‘cos cold sabudana tastes horrible (don’t even try it!)
  NEVER cover the bowl during the cooking process since you might end up with a rubbery khichdi
  DO NOT add or sprinkle water in this dish at any time
  GO ON and blindly follow this recipe to make sumptuous sabudana khichdi