Sabudana Khichdi

Ingredients

• 1 cup sabudana
• 1/2 cup roasted peanut powder
• 3–4 green chilies, crushed
• Curry leaves, as shown
• 1 tsp cumin seeds
• Salt, to taste
• 1 tbsp sugar
• Cilantro, for garnish
• Lime juice, as shown
• Ghee, as shown

Steps

1. Wash the sabudana a couple of times until the water runs clear, then soak with about an inch of water above it. Cover and soak overnight, or a minimum of 6–7 hours.
2. Heat ghee in a pan and add the cumin seeds. Once they splutter, add the crushed green chilies and curry leaves; sauté for about a minute.
3. Add the soaked sabudana and mix gently. Add the roasted peanut powder, salt, and sugar; mix well and cook for about 5–7 minutes.
4. Important: never cover the lid while cooking sabudana khichdi — that's the secret to keeping it from turning sticky. Once fully cooked, turn off the gas and cover for a few minutes to retain moisture.
5. Finish with fresh cilantro and a squeeze of lime juice before serving.

The reel

via @laxmi.rawal

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions