Sabudana Khichdi

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1. 1Step 1: Rinse the sabudana well under water until the excess starch is removed, then drain all the water. Soak the rinsed sabudana in 2 cups of water for at least 4-6 hours or overnight. After soaking, the sabudana will double in size and can be easily mashed between your fingers. Drain the excess water using a colander and keep aside.
2. 2Step 2: Dry roast peanuts in a pan on medium heat or in an air fryer until nicely roasted. Once cooled, halve them or lightly crush them in a blender. Keep aside.
3. 3Step 3: Heat oil in a Kadai. Once hot, add cumin seeds and let them splutter. Add diced potatoes and cook for 3-4 minutes until tender and nicely cooked. You may also use pre-boiled, peeled, and cubed potatoes and saute for 2 minutes.
4. 4Step 4: Add chopped green chilies, ginger (optional), curry leaves, and cook for another minute.
5. 5Step 5: Add the drained sabudana, roasted crushed peanuts, salt, sugar, and mix until well combined. Cover with a lid and cook for a few minutes until the pearls look translucent, stirring in between. Do not overcook sabudana, otherwise it will turn mushy and lumpy. Turn off the gas, add lemon juice and chopped coriander leaves, and toss well to combine.
6. 6Step 6: Serve the hot sabudana khichdi on a plate with yogurt.