Sabudana Khichdi

Instructions

1. Soak the sabudana in water (just enough to cover) for 4–6 hours or overnight. The pearls should absorb all the water and swell to double their size; they should squash easily between your fingers without any hard white core. Drain any remaining water.
2. Dry-roast the peanuts in a pan over medium heat for 5 minutes until golden and fragrant. Cool, then pulse in a food processor to a coarse crumble (not a paste).
3. Mix the soaked sabudana with the roasted peanut crumble, sugar, salt and lemon juice. This prevents the pearls from sticking together.
4. Heat the ghee in a wide, non-stick pan over medium heat. Add the cumin seeds and let them splutter for 20 seconds. Add the green chillies.
5. Add the diced boiled potato and stir-fry for 2 minutes until lightly golden on the edges.
6. Add the sabudana-peanut mixture. Stir gently and continuously over medium heat for 5–7 minutes — the pearls will turn translucent and begin to look glossy rather than chalky. Do not cook on high heat or they will stick.
7. Add the grated coconut and fresh coriander, toss once and remove from heat. Serve immediately with yoghurt and lemon wedges.

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