Sabudana (Sago) Khichdi / Spiced Tapioca ~ Day 15

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Preparation time: 5 minutes

Soaking time: 3 - 8 hours

Cook time: 5 minutes

Serves: 4

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Ingredients:

• Sabudana / Tapioca - 2 cups
• Potato - 1, medium, boiled and cut into cubes
• Peanuts - 3/4 cup
• Green chili - 3, finely chopped
• Cumin seeds - 2 tsp
• Ginger -  1 inch piece, grated
• Turmeric powder - 1/8 tsp or a pinch
• Asafoetida - a pinch
• Kala namak / Black salt - 1 tsp
• Lemon juice - from 1 lemon
• Curry leaves - 5
• Coriander leaves - 1/4 cup, finely chopped
• Salt - to taste
• Oil - 2 tbsp

Method:

1. Using a colander, wash the sabudana well.  Using a colander will help remove all the powdery sabudana while washing.  Soak in enough water for 3-4 hours.  If you are going to make the khichdi for breakfast, soak it overnight. After soaking, drain the sabudana completely.
2. Dry roast the peanuts and make a coarse powder.  Keep it aside.
3. Heat oil in a skillet, and add cumin seeds.  When it starts spluttering, add asafoetida, green chillies, grated ginger, turmeric powder and curry leaves.  Saute for 15 seconds.  
4. Add the potatoes and saute gently.  Add the drained sabudana, peanut powder, salt and black salt. Mix thoroughly to coat.
5. Sprinkle 2 tbsp water, cover and cook for 8-10 minutes over low heat.  Turn the kichidi once in a while.  When all the sabudana / tapioca pearls turn translucent, remove from the heat.
6. Add the lemon juice and coriander leaves and toss well.
7. Serve hot with mint yogurt raita.