Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
2 cup Sabudana (Tapioca Pearls)
2 Red Potatoes Medium Size cut into Small Cubes
½ cup Roasted Crushed Peanuts
2 tbsp Coriander Leaves Finely Chopped
1 Juice of Lime
1½ tsp Cumin Seeds
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
½ tsp Black Pepper
1½ tbsp Sugar + 1 tbsp
Salt to taste + 1 tsp
3 tbsp Oil
Wash the sabudana with water to get rid of the starch until the water turns clear, about 3-4 time, then soak them with 4 cups of warm water by adding 1 tbsp sugar and 1 tsp salt, for 4-5 hours or in cold water overnight.
In a large pan heat the oil, once hot add the cumin seeds, potatoes, ginger paste, green chilli paste, black pepper, sugar and salt, mix well until the potatoes are soft on medium heat occasionally stirring.
Meanwhile, the potatoes are cooking and drain the sabudana in a colander to eliminate excess water.
Once the potatoes are soft, add the crushed peanuts, sabudana, chopped coriander leaves and lime juice, mix well, and cook on low heat with the lid on for 5-8 minutes occasionally stirring, until sabudana pearls become translucent.
If you like it sticky, then continue cooking for further 3-4 minutes occasionally stirring as this will stick on the bottom of the pan. To void this, I use to stir scraping the bottom of the pan while stirring every minute.
Enjoy the sabudana khichdi hot with chilled yoghurt or on its own with a glass of lassi.