Back to 2 servings 1 cup sabudana (sago or tapioca pearls), rinsed until the water runs clear 1 cup water, for soaking, about 1:1 with the pearls 1 tablespoon ghee or neutral oil 0.5 teaspoon cumin seeds 1 to 2 green chilies, minced, adjust to taste 6 curry leaves, optional 1 medium potato, peeled and cut into small 1/2-inch cubes 0.33 cup roasted peanuts, coarsely crushed 1 teaspoon salt, or sendha namak (rock salt) for fasting, to taste 1 teaspoon sugar, optional 2 teaspoons lemon juice 2 tablespoons cilantro, finely chopped
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1 Step 1: Rinse the sabudana under running water, rubbing the pearls, until the water runs clear. Drain, add the 1 cup of water, and soak overnight, or for at least 4 to 6 hours.2 Step 2: Drain the sabudana thoroughly in a colander for 10 to 15 minutes. A pearl pressed between your thumb and finger should mash easily with no hard center.3 Step 3: Heat the ghee or oil in a nonstick pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.4 Step 4: Add the green chilies, curry leaves and potato cubes, along with half the salt. Cook, stirring often, for 3 to 4 minutes until the potato is nearly tender.5 Step 5: Add the crushed peanuts and cook for 1 to 2 minutes.6 Step 6: Add the drained sabudana, the remaining salt and the sugar. Stir gently and cook for about 4 to 5 minutes, stirring once or twice, until most pearls turn translucent. Do not overcook or the khichdi will turn sticky.7 Step 7: Remove from the heat and toss with the lemon juice and cilantro. Serve hot.getsaucepan.com/r/914896b5-cafa-5179-bbd1-4c143f197a9e
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