Easy Sabudana Khichdi (Tapioca Pearl Pilaf)

Ingredients

• 1 cupSabudana (tapioca pearls)
• 2 mediumPotato
• 0.5 cupRoasted peanuts
• 2 largeGreen chilies
• 1 inch pieceGinger
• 1 teaspoonCumin seeds
• 2 tablespoonsGhee or vegetable oil
• 1 teaspoonSalt
• 0.5 teaspoonSugar
• 2 tablespoonsLemon juice
• 0.3 cupFresh coriander leaves

Instructions

1. 1

   Rinse the sabudana thoroughly under cold running water until the water runs clear. Soak the rinsed sabudana in 1.5 cups of water for at least 4-6 hours or preferably overnight. The pearls should become soft and easily mashable between your fingers. Drain any excess water before cooking.

2. 2

   Peel and dice the potatoes into small 1/2-inch cubes. Finely chop the green chilies. Grate the ginger. Coarsely crush the roasted peanuts using a mortar and pestle or a food processor; do not make a fine powder.

   ⏱ 10 min
3. 3

   Heat ghee or oil in a large non-stick pan or kadai over medium heat. Add cumin seeds and let them splutter. Then add the chopped green chilies and grated ginger; sauté for 30 seconds until fragrant.

   ⏱ 2 min
4. 4

   Add the diced potatoes to the pan. Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 8-10 minutes.

   ⏱ 10 min
5. 5

   Add the drained sabudana, crushed peanuts, salt, and sugar to the pan. Gently mix everything together, ensuring the sabudana pearls are separated and coated.

   ⏱ 3 min
6. 6

   Cover the pan and cook on low heat for 5-7 minutes, stirring once or twice in between, until the sabudana pearls turn translucent. Be careful not to overcook, as they can become sticky.

   ⏱ 7 min
7. 7

   Remove from heat. Stir in the fresh lemon juice and chopped coriander leaves. Serve hot.

   ⏱ 1 min
8. 8

   For best results, garnish with additional fresh coriander leaves and a wedge of lemon before serving.