SABUDANA - 1 CUP

firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water

1

REMOVES EXCESS STARCH

make sure to rub the sabudana to remove excess starch.

2

WATER - 3/4 CUP

rinse the sabudana twice and add ¾ cup water.

3

SOAK - 6 HOURS

dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana.

4

WATER ABSORBED

once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.

5

SOAKED WELL

the sabudana must be able to mash easily when pressed between fingers.  if it is still hard, then sprinkle some water and soak for 30 more  minutes.

6

PEANUT - HALF CUP

now in a heavy-bottomed pan roast ½ cup peanut.

7

TURNS CRUNCHY

roast on low flame until the peanuts turn crunchy.

8

COARSE POOWDER

pulse and powder to a coarse peanut powder.

9

PEANUT POWDER

add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.

10

SUGAR - 1 TSP

also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside

11

GHEE - 2 TBSP

now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and few curry leaves.

12

POTATO - 1 BOILED

add 1 inch ginger, 2 chilli and 1 potato.

13

FRY UNIFORMLY

fry until the potato turn slightly golden brown.

14

SABUDANA  MIXTURE

further, add sabudana peanut mixture and mix gently.

15

SCRAPE FROM BOTTOM

make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.

16

PREVENTS FROM STICKING

also, be very gentle else there are chances for sabudana to be mashed out.

17

TURNS TRANSLUCENT

cook until the sago pearls turn translucent

18

LEMON - HALF

now add ½ lemon and 2 tbsp coriander. mix well

19

READY TO EAT

finally, enjoy sabudana khichdi or pack to your lunch box

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