Sabudana Khichdi Recipe

Ingredients

• 1 Cup sabudana (sago pearls)
• 1 Cup water
• 4 tablespoon ghee (clarified butter)
• 1 tablespoon black mustard seeds (rai)
• 6 - 8 curry leaves
• 1/4 Cup peanuts (moongphalli)
• 1/2 Cup potato, finely chopped
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• 1 tablespoon pomegranate
• 1 Cup fresh coriander leaves
• 1/4 Cup mint leaves
• 2 green chilli, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon water

Instructions

1. 1

   Soak sabudana overnight or for at least 5 – 6 hours.

2. 2

   The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 - 20 minutes.

3. 3

   Blend coriander, mint, green chilli, ginger to a smooth paste using 1 - 2 tablespoons of water. Keep aside.

4. 4

   In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.

5. 5

   Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.

6. 6

   Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.

7. 7

   Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.

8. 8

   Serve Sabudana Khichdi warm with mint chutney.