Instructions

Soaking the Sabudana or Tapioca Pearls

I used a standard measuring cup and took 2 cups of Sabudana (1 cup=100g) to which I added 1 cup of water. Don’t add excess water to the Sabudana. It’s going to turn out sticky

Cover the bowl and let the Sabudana soak for four hours
The Sabudana balls will absorb the water and puff up. The pearls are going to be nice and soft but not sticky
An alternative way to soak 2 cups of Sabudana is to thoroughly rinse the pearls two-three times with water and then add 2 to 3 tablespoons of water. Cover and let this soak for four hours.

Making the Khichdi

For this preparation, we will use peeled and roasted peanuts.
If you’re using peanuts that are not peeled or roasted then first set a pan on medium/high heat and dry roast the peanuts for 4-5 minutes
You will find that the peanuts turn aromatic and the peels start to loosen

Cool down the peanuts and rub the peanuts in between your palms to take the peels off
Add the peanuts to a grinder jar and grind to a coarse powder
To this, add half of the powdered black pepper and approximately 1 teaspoon of salt. If you are cooking this recipe during a vrat/upvaas/fasting then rock salt is usually used instead of table salt

Add the soaked Sabudana and mix thoroughly
Coating with the peanut powder prevents the Sabudana from sticking to each other
To a grinder jar add green chilies and ginger pieces and grind to a coarse paste

Set a pan on medium heat and add ghee. Once the ghee melts add cumin seeds and the ginger chilli paste
Stir fry for 30 seconds and add the pre-boiled potato pieces, the rest of the powdered black pepper and salt to taste. Stir fry the potatoes for 7 to 10 minutes until they turn slightly brown
Add lime juice to taste

Add the Sabudana and mix well with the potatoes
Add half of the coriander leaves and stir fry on low heat for one minute
Then place the lid on and cook for two minutes

Repeat this process of stir frying (for 1 min) and cooking with the lid on (for 2 min) till the Sabudana becomes translucent.
Cooking on low heat ensures that the Sabudana doesn’t stick to each other
When the Sabudana is nicely cooked and translucent add lime juice and salt (to taste)

Garnish with the remaining coriander leaves

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