As kids, we looked forward to days when Mom and aunts would fast. It would mean a treat for us too as differeent delicacies were made. The star attraction for me would be the sabudana khichdi. Who would mind fasting if one could feast on things like these!
I don't fast as often as my Mom did so I had to find other reasons to make this khichdi. I didn't have to hunt too much. Everyone at home loves this dish and so when we are bored of regular roti-sabzi routine, I go for this. Maharashtrians make it for breakfast and Indoris are certified devotees of this dish.
Here is how to go about it.
Serves: 2 or 2.5
Ingredients:
Sabudana : 300 gms
Potatoes: 2 medium, cubed finely
Roasted, skinned peanuts : a handful or 2 handfuls, ground roughly
Green chillies: 2-3, chopped
Coriander: a generous handful
Lemon: 1 medium
Jeera: 2 teaspoons
Normal salt or sendha namak: according to taste
Sugar: 1 teaspoon
Black pepper: a couple of pinches
Oil or ghee: 4 tablespoons
Optional : Fresh pomegranate seeds
Way to go:
1. Wash sabudana and soak for 5-6 hours. The pearly whites should be underwater when you soak.
2. Heat oil or ghee and add jeera. Add potatoes.
3. Crush peanuts slightly. When potatoes are almost done, add chillies and peanuts.
4. Put soaked sabudana, rock salt and pepper powder and sugar. Mix well taking care that the pearls don't get crushed. Cover and cook for a couple of minutes on low flame.
5. Sprinkle a little water if it looks dry. Cover and cook again for a couple of minutes. The end result should be a moist but not sticky khichdi.
6. Garnish with coriander and pomegranate seeds. Add lime juice and mix well. Serve piping hot.
7. Some people also garnish it with grated coconut or potato sev falahari mix. I like the original taste so much that I don't want to mask it with sev.
Tips:
The most tricky part of this khichdi for me was to soak it correctly. There have been times when sabudana was not properly soaked and khichdi turned out to be chewy. To avoid this, soak sabudana in adequate water - sabudana should be just submerged. After a couple of hours, turn the pearls and sprinkle more water if it has dried up.
I don't fast as often as my Mom did so I had to find other reasons to make this khichdi. I didn't have to hunt too much. Everyone at home loves this dish and so when we are bored of regular roti-sabzi routine, I go for this. Maharashtrians make it for breakfast and Indoris are certified devotees of this dish.
Here is how to go about it.
Serves: 2 or 2.5
Ingredients:
Sabudana : 300 gms
Potatoes: 2 medium, cubed finely
Roasted, skinned peanuts : a handful or 2 handfuls, ground roughly
Green chillies: 2-3, chopped
Coriander: a generous handful
Lemon: 1 medium
Jeera: 2 teaspoons
Normal salt or sendha namak: according to taste
Sugar: 1 teaspoon
Black pepper: a couple of pinches
Oil or ghee: 4 tablespoons
Optional : Fresh pomegranate seeds
Way to go:
1. Wash sabudana and soak for 5-6 hours. The pearly whites should be underwater when you soak.
2. Heat oil or ghee and add jeera. Add potatoes.
3. Crush peanuts slightly. When potatoes are almost done, add chillies and peanuts.
4. Put soaked sabudana, rock salt and pepper powder and sugar. Mix well taking care that the pearls don't get crushed. Cover and cook for a couple of minutes on low flame.
5. Sprinkle a little water if it looks dry. Cover and cook again for a couple of minutes. The end result should be a moist but not sticky khichdi.
6. Garnish with coriander and pomegranate seeds. Add lime juice and mix well. Serve piping hot.
7. Some people also garnish it with grated coconut or potato sev falahari mix. I like the original taste so much that I don't want to mask it with sev.
Tips:
The most tricky part of this khichdi for me was to soak it correctly. There have been times when sabudana was not properly soaked and khichdi turned out to be chewy. To avoid this, soak sabudana in adequate water - sabudana should be just submerged. After a couple of hours, turn the pearls and sprinkle more water if it has dried up.
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