SABUDANA KHICHDI

To soak the Sabudhana, take 1 cup Sabudhana in a bowl and rinse with water. Make sure to rub the Sabudhana to remove excess starch. Rinse the Sabudhana twice and add ¾ cup water.

Dip the sago completely, and rest for 6 hours. Soaking time varies on the quality of Sabudhana.

Once the Sabudhana is soaked well, make sure to check there is no water at the bottom. Else the Khichdi will turn mushy.

The Sabudhana 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 Sabudhana. 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. Add Sabudhana peanut mixture and mix gently.

Make sure to mix by scarping the pan. This helps to prevent any Sabudhana from sticking.

Cook until the sago pearls turn translucent. Now add ½ lemon and 2 tbsp. coriander. Mix well.