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This is a Maharastrian dish and ideal snack or food when you are fasting.
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.
SERVING: 2
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71, Sonali Park,
Kolkata, West Bengal - 700084
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Ohio
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