Method
Before you start:
- Add the Sabudana to a bowl and wash it well for 6 – 7 times till the water runs clear.
- This helps remove all the starch from the sabudana which in turn prevents the sabudana from becoming sticky.
- Roast the peanuts and grind to a coarse powder.
- Transfer the rinsed sabudana to a plate or you can use the same container used for washing the sabudana.
- Add enough water so the sabudana is just submerged in the water. I used a little over ½ a cup.
- Soak the sabudana for 4 – 6 hours at which point most of the water will be absorbed by the sabundana.
- To check if sabudana is ready to cook, press a pearl or two between your fingers. You should be able to mash them easily.
- To the soaked sabundana, add salt, roasted peanut powder and cilantro. Mix till well combined.
- Now heat oil in a pan and once hot add Cumin, Curry Leaves and Chopped green chili.
- Once the cumin starts spluttering, transfer the soaked sabudana to the pan.
- Mix well and continue cooking on medium heat.
- Then add sugar and mix.
- Cover and cook on medium low heat for 3 – 5 min.
- Then take off the lid and add the lemon juice. Mix well and garnish with additional cilantro if desired.
- Your sabudana khichdi is ready.
- Serve this with a side of yougurt or just by itself.
