firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.
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make sure to rub the sabudana to remove excess starch.
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dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana.
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once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
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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
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add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.
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also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside.
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now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and few curry leaves.
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make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.
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also, be very gentle else there are chances for sabudana to be mashed out.
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