Sabudana Khichdi with a Coconut-Cilantro Pesto Twist

In a blender, combine the cilantro, grated coconut, roasted peanuts, green chilies, lemon juice, and garlic (if using).

Blend into a smooth paste, adding a little water to get the desired pesto consistency. Set aside.

Heat ghee or oil in a pan, add cumin seeds, and let them crackle.

Add chopped green chilies and sauté for a minute.

Toss in the boiled diced potatoes and cook until they are golden and crisp.

Add the soaked and drained sabudana, stirring gently. Cook for 5-7 minutes on medium heat until the pearls turn translucent.

Mix in the coarsely ground roasted peanuts, salt, and a pinch of sugar (if using). Continue to stir gently until well combined.

Once the sabudana is fully cooked, remove the pan from heat and let it cool for a couple of minutes.

Add the prepared coconut-cilantro pesto to the khichdi and mix thoroughly, ensuring that all the sabudana pearls are evenly coated.

Garnish with freshly chopped coriander leaves and serve with lemon wedges on the side. Squeeze some lemon juice before eating for an extra zing.