Ingredients:
1 cup Sabudana/ sago
1 Potato boiled, peeled and cubed
2-3 Green chillies chopped
1 tbsp grated ginger
1 tbsp lemon juice
1/2 cup peanuts
1 tbsp oil
½ tsp Cumin seeds
1-2 dry red chillies
2-3 tbsp cilantro leaves chopped
Sendha namak (Rock salt) to taste
Red Chilly powder to taste
Method:
Rinse the sabudana in running water till all starch is out or atleast 3-4 times.
Soak the sabudana overnight.
To check if the sabudana is ready to use press it between fingertips, it should be soft and fluffy.
Roast the peanuts in pan for 2-3 minutes till they are crisp and done.
Once peanuts cool down, coarsely grind/powder them in a mortar-pestle. You can also make powder of peanuts in grinder but I like it coarsely
done as it adds crunch to khichdi.
Heat oil in pan and add cumin seeds and dry red chillies. When cumin seeds start crackling add ginger and green chillies.
Fry for half a minute on medium flame.
Now add boiled-cubed potatoes and saute for another two-three minute on low-medium flame, as potatoes are already cooked.
You just need a crispy outer layer for potatoes.
Now add sabudana, coarsely grinded peanuts, salt and red chilly powder. Stir it for another 2-3 minutes.
Add chopped cilantro in end. Sabudana khichdi is ready to serve.
