– Rinse 1 cup sabudana, sago or tapioca pearls a couple of times in running water until all the starch is washed away. Soak sabudana in water.
– Using a strainer or colander, strain all the water from sabudana.
– While sabudana is getting soaked, you can boil 2 medium-sized potatoes in a pan or in a cooker and keep aside.
– Heat 3 tablespoons peanut oil or ghee (or your preferred oil) in a heavy kadai or pan. Keep the heat to a low or medium-low.
– Add 1 teaspoon cumin seeds. Then, add 1 chopped green chilli
– Now, add the chopped boiled potatoes. Next, add the sabudana-peanut powder mixture.
– Sauté on a low heat, stirring continuously, for about 3 to 5 minutes.
– Once cooked, turn off the heat. Do not overcook. Then, add 1 teaspoon lemon juice for some tang.
– Serve Sabudana Khichdi hot or warm.
Sabudana Khichdi
