Traditional Sabudana Khichdi Veg

1

Wash the sabudana thoroughly and soak it in an equal amount of water (1 cup sabudana to 1 cup water) for about 4 hours.

2

Ensure the water is absorbed to keep the texture right

3

After 4 hours, strain any remaining excess water from the sabudana and set it aside.

4

Heat the oil in a wide pan over medium heat.

5

Add the cumin seeds to the hot oil and roast them for a few seconds.

6

Add the chopped potato pieces to the pan. Sauté them until they are well-cooked and turn a nice golden brown color.

7

Sprinkle the salt over the potatoes, add the roasted peanuts, and mix well.

8

Stir in the chopped green chilies and curry leaves, mixing thoroughly.

9

Add the soaked sabudana to the pan.

10

Mix gently and cook on low heat for about 5 minutes until most of the sabudana pearls turn translucent.

11

Squeeze the juice of half a lemon into the mixture and stir in the freshly chopped coriander leaves.

12

Turn off the stove and serve the khichdi hot, preferably with a side of yogurt.