Sabudana Khichadi

 Sabudana Khichdi is a popular dish made with tapioca pearls (sago) that is commonly consumed during fasting or vrat (upvas) in Maharashtra and other parts of India. It is a simple and flavorful dish that is typically served as breakfast or as a snack. Here's a traditional recipe for making Sabudana Khichdi at home:

Ingredients:

1 cup sabudana (tapioca pearls)

1 medium-sized potato, peeled and diced

1/2 cup roasted peanuts, coarsely crushed

2-3 green chilies, finely chopped

1/2 tsp cumin seeds

1/2 tsp grated ginger

1/2 tsp sugar (optional)

1/2 tsp lemon juice (optional)

2 tbsp oil or ghee (clarified butter)

A few curry leaves (optional)

Fresh coriander leaves, chopped

Salt to taste

Instructions:

Rinse the sabudana thoroughly in cold water until the water runs clear. Then, soak the sabudana in enough water to cover it completely for about 4-5 hours or overnight. The sabudana will absorb the water and become soft and fluffy.

After soaking, drain the excess water from the sabudana and let it rest for 15-20 minutes.

Heat oil or ghee in a pan or wok (kadhai) over medium heat. Add cumin seeds and let them crackle.

Add grated ginger, chopped green chilies, and curry leaves (if using). Saute for a minute.

Add diced potatoes and cook until they are golden brown and crispy.

Add coarsely crushed peanuts and saute for another 2-3 minutes.

Add soaked and drained sabudana to the pan along with salt and sugar (if using). Mix well and cook for 3-4 minutes, stirring continuously, until the sabudana turns translucent and becomes soft.

Turn off the heat and add lemon juice (if using) and chopped coriander leaves. Mix well.

Serve hot Sabudana Khichdi with yogurt, coconut chutney, or peanut chutney for a delicious and satisfying meal during fasting or as a wholesome snack!

Enjoy the delightful flavors of Sabudana Khichdi, a popular Maharashtrian dish that is perfect for fasting or as a tasty breakfast or snack option