Sabudana Khichdi

This is a traditional Indian recipe famous with Gujaratis and Maharashtrians and is often enjoyed as breakfast or as Vrat ka Khana(during fasting)

Ingredients
2 cups sabudana/sago
2-2 1/2 cups water - for soaking the sabudana
1 medium potato - boiled and chopped
1/2 cup peanuts - ground into coarse powder
** reserve 1 tsp for garnish
10-12 raw peanuts
3 tbsp ghee(clarified butter)
** Ghee gives it a special taste, but you can substitute with veg oil
1 tsp cumin seeds
2 green chillies - finely chopped
6-7 curry leaves - whole
1-2 tsp sugar (adjust per taste)
salt and lemon juice - to taste
chopped cilantro - optional for garnish

Method
Take the sabudana in a container, and add enough water that it barely comes above the surface of the sabudana. Leave it like this for at least 6-7 hours(or overnight) The sago will soak up all the water, fluff up to become soft and spongy, so it can be squeezed between your fingers, without feeling sticky or mushy. Drain out any excess water, if remaining.

meanwhile, chop your boiled potatoes into small cubes. Take a non-stick pan and add the ghee to it. When it's a bit hot, add the cumin seeds, chopped green chillies and curry leaves and the raw peanuts.

Cook the potatoes for about 2 mins, then add the soaked sabudana to the pan. Add the coarsely ground peanut powder, salt, sugar and lemon juice and mix well, but gently. Cook the sabudana on medium-flame and stir gently to prevent clumping together. Once everything is mixed, and the sabudana khichdi gets a light-brown color, adjust for seasoning to your taste. Then remove from flame and set aside.

Garnish with the reserved peanut powder ( and chopped cilantro if you like) and serve the hot Sabudana(Sago) Khichdi with a cup of tea for a light and fulfilling meal!

Visit the recipe on my food blog for a microwave method, and also for tips to make non-sticky subanda khichdi

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Aloo Masala Poha
Handvo - Savoury Steamed Cake
Vegetarian Potato Cutlets