Preparation Time: 10 min. Cooking Time: 25 min. Serves 4
Ingredients:
2 cup Sabudana (Tapioca Pearls)
2 Red Potatoes Medium Size cut into Small Cubes
1 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
Method:
Wash the sabudana with water to remove the starch until the water turns clear, about 3-4 times. Then, soak them in 4 cups of warm water, adding 1 tbsp sugar and 1 tsp salt, for 4-5 hours or in cold water overnight.
Heat the oil in a large pan. Once hot, add the cumin seeds, potatoes, ginger paste, green chilli paste, black pepper, sugar, and salt, and mix well until the potatoes are soft on medium heat, occasionally stirring.
While the potatoes are cooking, drain the sabudana in a colander to eliminate excess water.
Once the potatoes are soft, add the crushed peanuts, sabudana, chopped coriander 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 avoid this, I use to stir scraping the bottom of the pan while stirring every minute. This technique ensures that the dish doesn't stick and cooks evenly.
Enjoy the sabudana khichdi hot with chilled yoghurt or on its own with a glass of lassi. This dish is not only a perfect meal but also a great snack for any time of the day.
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