Sabudana khichdi with curd
Soaked sabudana tossed in ghee with jeera, green chillies, potatoes and coarsely crushed roasted peanuts and finished with lemon: the dish of Navratri, Ekadashi and the weekly Monday or Thursday fast, and an everyday breakfast in Maharashtra. Soak the sabudana overnight (rinse it, then just cover it with water) so the pearls are soft right through. It has no onion, garlic or turmeric and is salted with sendha namak, so it is fit for a vrat, and is eaten with a bowl of curd.
- 30 minTime
- 23 minHands-on
- 4Portions
- 11 gprotein per portion
- 630kcal per portion
Ingredients for 4 portions
- 300 gSabudana (sago), soaked overnight
- 100 gPeanuts, unsalted
- to tasteSendha namak (rock salt)
- 1 tspSugar
- 250 gPotato, in small cubes
- 3Green chillies, chopped
- 3 tbspGhee
- 1 tspCumin, seeds
- 1Lemon (nimbu), juice
- 2 tbspCoriander leaves, chopped
On the side
- 400 gCurd
Method
- Check the sabudana: a pearl should press flat between your fingers. Drain off any water and loosen the pearls with your fingers.
- Dry-roast the peanuts in a kadai on medium heat, stirring, until they crackle and the skins blister, about 5 minutes. Let them cool, rub off the skins and crush them coarsely in the mixie.
- Mix the crushed peanuts, sendha namak and sugar into the sabudana so every pearl is coated. This keeps them from sticking together in the pan.
- Peel the potatoes and cut them into small cubes. Chop the green chillies and coriander leaves.
- Heat the ghee in the kadai and add the cumin seeds. When they splutter, add the green chillies, then the potatoes.
- Cover and cook on low heat until the potatoes are tender and golden, 6–8 minutes, stirring now and then.
- Add the sabudana and toss gently on low heat until the pearls turn translucent, 5–6 minutes. Don't overcook it, or it turns sticky.
- Squeeze over the lemon juice, scatter over the coriander leaves and serve at once with the curd.
