Sabudana Khichdi

Sabudana Khichdi is a popular Indian dish made from sabudana (tapioca pearls), which is particularly favored during fasting days like Navratri, Ekadashi, or Shivratri. It's a delicious, light, and nutritious meal that's also gluten-free. Here's a simple recipe to make Sabudana Khichdi:

Ingredients:

- 1 cup sabudana (tapioca pearls)

- 1/2 cup peanuts (raw or roasted)

- 2 tablespoons ghee or oil

- 1 teaspoon cumin seeds

- 1-2 green chilies, finely chopped (adjust to taste)

- 2 medium potatoes, peeled and cubed

- Salt to taste (use sendha namak if fasting)

- 1/2 teaspoon sugar (optional)

- 2 tablespoons fresh coriander leaves, finely chopped

- 1 teaspoon lemon juice

- Freshly grated coconut for garnish (optional)

Preparation:

1. **Soak the Sabudana**: Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in water for about 4-6 hours or overnight. The water level should be just about 1-2 inches above the sabudana. After soaking, drain any excess water. The sabudana grains should be separate and swollen.

2. **Prepare Peanuts**: If using raw peanuts, dry roast them in a pan until they are crunchy. Let them cool and then coarsely grind them in a blender or mortar and pestle.

Instructions:

1. **Heat the Ghee/Oil**: In a pan or kadai, heat the ghee or oil. Add the cumin seeds and let them sizzle.

2. **Cook Potatoes**: Add the diced potatoes to the pan. Cook on medium heat until the potatoes are soft and golden brown.

3. **Add Spices**: Add the chopped green chilies, salt, and sugar to the pan. Stir well.

4. **Mix in Sabudana and Peanuts**: Add the soaked sabudana and ground peanuts to the pan. Mix everything well, ensuring the sabudana doesn't stick together.

5. **Cook the Khichdi**: Cover the pan and let the khichdi cook on low heat for about 5-7 minutes. Stir occasionally to prevent sticking. The sabudana should become translucent, indicating it is cooked.

6. **Final Touches**: Turn off the heat. Add the lemon juice and chopped coriander leaves. Mix well.

7. **Serve**: Serve the sabudana khichdi hot, garnished with freshly grated coconut, if desired.

Tips:

- The key to non-sticky sabudana khichdi lies in the soaking process. Make sure not to over-soak the sabudana, or it may become mushy.

- Adjust the green chilies according to your taste preference.

- Lemon juice adds a nice tang to the dish, but it's optional.

- This dish is perfect for fasting days, but it's also a great light meal or snack any time.

Enjoy your homemade Sabudana Khichdi!