Sabudana Khichdi

I learnt his recipe from my dear friend Urvi, who is an amazing cook.

Ingredients:

• Soaking sabudana:
• Sabudana/ sago: 1 cup (medium sized pearls)

Fig: Raw sabudana (before washing and soaking)

• Water (any amount in which sabudana can soak)
• Colander

• Masalas - to be mixed in raw sabudana
• salt ( only for sabudana)
• Sugar- a pinch
• Jeera pwd
• Roasted (peeled) Peanuts pwd/ Almonds pwd: 1/4 cup
• lemon juice
• Tempering:
• Curry leaves
• Green chilli: 1-2 (slit from centre or cut in small pieces)
• Potato: 1 ( medium sized pieces) (You can take boiled potatoes as well)
• salt ( only for tempering)
• Cumin seeds
• Oil- 1/4tsp- 1/2 tsp
• Coriander leaves

Method:

• Soaking Sabudana-
• Wash sabudana in running water (for 2-3 mins) and soak in ample water for  1/2 hour only. (Don't soak more than half an hour)
• Drain water after half an hour and cover sabudana with plate for 6-8 hours or more.
• Next day, stir sabudana with hands make it fluffy and separate each pearl. Sabubdana will be dry and each pearl will be separate from each other.

Fig: sabudana after 10-12 hours

• Masalas to be mixed in raw sabudana:
• Just before cooking- Sprinkle salt, sugar ( a pinch), roasted ground peanuts, lemon juice and  roasted jeera pwd . Mix well with hands.

• Tempering:
• Heat oil in non stick pan.
• Add jeera, curry leaves and green chilli. Cook for 1 min.
• Add potato, salt. Cover and cook on low flame till potatoes are done.
• Lower the flame.
• Add sabudana. Mix well. (Flame should be slow.)
• Cover and cook for 5 mins. 
• Turn off flame. Mix well.
• Cover and let it rest for 5 mins.
• Add coriander leaves.
• Ready to serve.

PS:

• If you do't have enough time- then wash and soak sabudana for half an hour. Cover and let it rest for 2 hours min, if not more. Then follow other steps as such.