Sabudana Khichadi

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Recipe

Ingredients

1 cup	sabudana (tapioca pearls)
1/4 cup	peanuts
2 tablespoons	ghee or oil
1 teaspoon	cumin seeds
1 medium	potato, peeled and diced
2 tablespoons	grated fresh coconut
1 teaspoon	sugar
—	salt to taste
2	green chilies, chopped
1 tablespoon	lemon juice
2 tablespoons	chopped fresh coriander leaves

Instructions

1. 1 Wash the sabudana thoroughly in water until the water runs clear.
2. 2 Soak the sabudana in water for 4-5 hours or overnight, ensuring that water just covers the sabudana.
3. 3 Dry roast the peanuts until golden brown, let them cool, and coarsely grind them.
4. 4 Heat ghee or oil in a pan over medium heat, add cumin seeds and let them splutter.
5. 5 Add the diced potatoes and cook until they are golden and cooked through.
6. 6 Add the chopped green chilies and sauté for a minute.
7. 7 Drain any excess water from the soaked sabudana and add it to the pan.
8. 8 Mix in the roasted and ground peanuts, grated coconut, sugar, and salt.
9. 9 Cook everything on low heat, stirring gently until the sabudana turns translucent.
10. 10 Add lemon juice and mix well.
11. 11 Garnish with chopped coriander leaves and serve hot.