Sabudana khichadi

Kids are super excited to visit Easter egg hunt/ egg drop event nearby community. My son calls the dish 'Sabudani' and has recently become his favorite. My childhood favorite too! This is the first dish I learned to make and mastered when was a student at University of Cincinnati. My room mates, friends and colleagues at my first office liked the Khichadi I made and wondered how the sago pearls turn out separate from each other. It is simple really, just follow simple tips and techniques below.

Ingredients:

2 cup Sabudana (Laxmi or Nirav brand Sabudana).

Do not use Tapioca - I feel that does not give the desired result of separate sago pearls

4 tbsp peanut powder

2 potato finely cut

3 tbsp lemon juice

bunch cilantro

4 chilly cut

2 tbsp cumin seeds

4 tsp homemade ghee

asafoetida

salt to taste

sugar to taste

Method:

1. Soak the sabudana (sago) in water overnight. This is the most important step here. Wash it with water couple times and leave about half inch water on top of the sago.

2. Next day morning, the sabudana pearls should be separate from each other. Add the peanut powder, lemon juice, salt, sugar.

3. Heat a pan and put homemade ghee.

4. Add cumin seeds, asafoetida, and let sputter. Add cilantro, chilly. and cut potato.

5. Saute for 5-10 minutes till potato cooks and starts turning brown.

6. Add the sabudana mixture.

7. Cook another 10-15 minutes stirring occasionally. Sprinkle some water over it if you feel its dry.

8. Cover with lid for 2-5 minutes.

9. Let stand for 10-15 minutes with closed lid and stove turned off,

10. Garnish cilantro. Serve hot.

Enjoy!!