Sabudana Khichdi

Ingredients

• 1 cup sabudana
• 1 cup water (for soaking)
• 2 tbsp ghee
• 1 medium potato, diced
• 2 tbsp peanuts, roasted and coarsely ground
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 5–6 curry leaves (optional)
• 1 tbsp sugar
• salt, to taste
• chili powder, to taste

Steps

1. 1.Rinse and soak the sabudana: rinse until clear, drain, add fresh water 1:1, leave 4 h or overnight.
2. 2.Roast and coarse-grind the peanuts (skip if you have peanut powder).
3. 3.Mix the soft sabudana with sugar, salt, peanut powder, and chili powder.
4. 4.Heat ghee. Sizzle the cumin and ginger, add curry leaves, then the potato; cook until soft and a little crisp.
5. 5.Add the sabudana mix; stir well.
6. 6.Cook on medium, stirring, until the pearls turn slightly clear — about 10–15 min. When non-sticky, take it off.
7. 7.Serve warm, with coriander and lemon if you like.