Sago (Sabudana) Khichdi

1. Put sago (sabudana) pearls in a big and wide bowl. Pour a glass of water and rinse the pearls with your hands, and drain the water. Repeat this step 3-4 times to remove excess starch.

2. Soak the sago pearls in 3 cups of water for 5-6 hours or can keep it overnight.

3. Once soaked, pour the sago (sabudana) pearls on a sieve and completely drain the excess water.

   

For the Khichdi

1. Chop the vegetables and keep aside.

   

2. Dry roast raw peanuts for 2 minutes on medium to high flame in a non-stick pan and keep them aside for later use.

   

3. In the same pan. heat oil on medium heat. Add cumin seeds and let them splutter. Add broken dry red chilli and curry leaves. Stir for a few seconds.

   

4. Add the chopped onions and green chillies. Stir for 2-3 minutes till the onions are translucent or a little pinkish in colour.

   

5. Add the chopped potatoes and salt. Stir for 1 minute. Sprinkle a little water, cover and cook for 4-5 minutes or till the potatoes are tender. You can also boil potatoes in advance. If using boiled potatoes, cut them in small cubes and add them to the pan with salt and stir for 2 minutes on high flame.

   

6. Mix in the carrot and peas, and season with black pepper. Cover the pan and cook for 3-4 minutes.

   

7. Add the roasted peanuts and stir for a minute.

   

8. Lower the flame, and add the soaked sago (sabudana) pearls in the pan and mix nicely.

9. Turn the flame to high. Stir continuously for 3-4 minutes or until sago (sabudana) pearls become transparent.

   

10. Turn off the flame. Add lemon juice and mix gently.

11. Serve hot with tamarind or coriander chutney.