Sabu daaney ki khichdi- sago khichdi

Trips back home are very hectic, but I get to learn so many new recipes or techniques from Mom, MIL and other relatives. Sabu dana or sago khichdi is one such recipe. I tried it several times, but somehow did'nt get the right consistency or texture. During this trip, I made it a point to keenly observe how my Mom made it. Here it goes.

Serves -3-4 persons
Preparation time: 3-4 hours of soaking
Cook time- 20-25 minutes.

Sabudana khichdi

Ingredients:

1 cup sabudana (sago/ tapioca)

1 tsp ginger (finely chopped)

2 Green Chillies (finely chopped)

1/2 cup raw peanuts (roasted and coarsely crushed)

2-3 potatoes (boiled, peeled & cubed)

2 tsp Oil

1 tsp cumin seeds

1 bay leaf

1 tsp Sugar 

Salt to taste

1/2 tsp black pepper

1 tbsp lemon juice (optional)

Coriander leaves for garnish

Directions :

• Wash sabudana carefully in running water. According to my mom, it should wash it atleast 8 times. (Not sure if it works, but why question experience). Soak sabudana in warm water for atleast 3-4 hours. This is an important step. Soak in just enough water to cover the sabudana.Too much water might lead to a mush of starch.
• Take a dry pan and dry roast the peanuts on medium low for about 5-6 minutes. This slow roasting enhances the flavour of the peanuts. Once cooled, coarsely crush the peanuts in a grinder. 
• Heat the oil in a pan and add cumin seeds and bay leaf.
• Add potatoes and fry till the potatoes are slightly browned.
• Add the soaked sabudana and gently toss with the potatoes.
• Add green chillies, ginger, salt, sugar and pepper. Cover and cook for about 10 minutes on medium heat or till the sabudana is cooked. Sabudan turns translucent when cooked. Sprinkle a little water if needed to facilitate the cooking. 
• Mix the crushed peanuts and sprinkle lemon juice over it. 
• Garnish with coriander leaves
• Serve hot with some plain yogurt. It is a perfect snack or a light meal on a rainy day :)

Bon Apetit!

Hetal from Houston