All You Need:
- Sabudana soaked for 6 hrs or preferably overnight (sabudana : water is 1:1)
- Jeera
- Curry leaves
- Boiled potato cut in cubes
- 1/2 tbsp grated ginger ( very little optional)
- Roasted peanuts (coarse crush some of them)
- 1 tsp red chilli powder
- 1 tsp Sugar
- Salt
- Lemon juice
- Cilantro
- Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This step is important as it takes off most of the starch and prevents sticking.
- In a big wide bowl soak sabudana with water in 1:1 ratio. It is important to not soak sabudana in lots of water as it will get mushy.
- Soak covered for 5-6 hours , preferably overnight. Sabudana will fluff up after soaking
- Always do the smash test to know that sabudana is ready or not for cooking - Pick up a soaked pearl and mash it between your finger and thumb. It should squish easily. Do the smash test and if not ready , sprinkle some water and give a quick stir and let it sit for 2 more hours. Smash test again, drain any excess water. Now you are all set to make the khichdi.
- Add sugar, salt ,crushed roasted peanuts and lemon juice to the sabudana bowl and mix well. Keep aside.
- Add1 tbsp oil or ghee ( sabudana is best with ghee)to a heavy bottom non stick pan. Once warm , add in the peanuts, cumin seeds, ginger , chopped chilies, curry leaves
- Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
- Now add the coated sabudana to the pan along with salt , mix everything well and cook until the sabudana are a bit translucent and well coated.
- Keep stirring occasionally on a medium to low flame. Sabudana should NEVER be cooked in a high flame.Cook only for 4 mins or less as the sabudana will get more clumpy and dense.
- Taste test and adjust the seasoning if needed .
- Add in lots of chopped cilantro
- Serve warm with chilled yogurt.
NOTE: Do not add lot of oil....the entire khichdi should need just 1 tbsp oil....otherwise you will end up with mushy khichdi
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