Sabudana (sago pearls) Khichdi

Ingredients:

• 200 grams large sabudana
• 100 grams moong dal
• 2 potatoes (1 large+1 small)
• Hand full of roasted peanut
• 2 bay leaves
• 2 dry red chilies
• 1-2 green chilies (chopped)
• 1/4 tsp. cumin seeds
• 1 tsp cumin powder
• 1/2 tsp. coriander powder
• 1 1/2 tsp. sugar
• 1/2 tsp. lime juice (optional)
• Few coriander leaves (chopped)
• 3-4 tbsp. oil/ghee (clarified butter)
• Salt
• 300 ml water or as needed

Making procedure:

Wash the sabudana 2-3 times and soak them in water for 1-2 hours.

Peel the potato, cut into small cubes and wash them well.

Heat 1 tbsp. ghee in a pan and add moong dal into it. Fry it for 2 minutes on low flame and keep aside.

Heat remaining ghee in another pan and add bay leaves, dry red chilies, cumin seeds into it. When cumin seeds crackle add the potatoes and cook till the potato edges are light brown.

Add the roasted peanut into the fried potatoes and fry it for 2 minutes on low heat. Then add fried moong dal, sabudana, cumin powder, coriander powder, green chilies, salt, sugar and water. Stir it thoroughly to mix well.

Stir occasionally and cook it covered for 10-15 minutes on low heat or the khichdi is done.

Remove from heat and garnish with chopped coriander leaves and sprinkle lime juice(optional) over it.

Serve hot with pakora or fried papad.