Name: Sabudana Khichadi (without tomatoes) recipe by Antara Navin at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 2
Ingredients: 3/4 cup sabudana (Sago); 1/2 cup roasted peanuts (Skin removed); 1 small medium potato boiled, peeled and chopped into cubes; 1 sprig fresh curry leaves; 1 green chilli chopped; 1/2 tsp cumin seeds; 1/2 red or orange or yellow or green bell pepper; 1/4 cup green peas; 1 tbsp lemon juice; 3 tbsp ghee or butter; 1/2 inch chopped ginger; 1/2 tsp turmeric powder; 1/2 tsp red chilly powder (optional adjust as per taste); Salt as required

Ingredients Serving: 2

3/4 cup sabudana (Sago)
1/2 cup roasted peanuts (Skin removed)
1 small medium potato boiled, peeled and chopped into cubes
1 sprig fresh curry leaves
1 green chilli chopped
1/2 tsp cumin seeds
1/2 red or orange or yellow or green bell pepper
1/4 cup green peas
1 tbsp lemon juice
3 tbsp ghee or butter
1/2 inch chopped ginger
1/2 tsp turmeric powder
1/2 tsp red chilly powder (optional adjust as per taste)
Salt as required

Instructions

Wash sabudana in cold water to drain off the starch. Soak it in 3 cups of water for 3-4 hours.
Drain the sabudana when you see the crystals moist and separated. Let it drain for 15 minutes. Cover it with a paper towel to retain the moisture in the sago.
Grind the roasted peanuts. Mix it with the sago pearls, along with some lemon juice.
Meanwhile heat 2 tbsp ghee in a non stick pan. Temper it with cumin seeds, hing. When the seeds stop to crackle add the curry leaves, ginger and saute it for 2 minutes till the raw smell of ginger goes away.
Add the chopped potatoes, green chillies, green peas and let it cook for 10 minutes on a low flame. Add 1 tbsp of ghee or butter from the sides.
Add turmeric, salt, red chilly powder. Add the sago pearls and mix it. Cook on medium heat till the pearls become soft and translucent. Turn off the heat.
Serve the sabudana khichadi hot, garnished with chopped cilantro.

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