Sabudana Khichdi

🔥 Prep

• Rinse 200 g sabudana under running water until water runs clear, then soak in enough water for 3–4 hours or until soft, drain excess water.
• Peel 1 medium potato, cut into small (~1 cm) dice.
• Dry roast 50 g peanuts in a pan until golden, then coarsely crush.
• Finely chop 2 green chillies.
• Measure 1.5 tbsp ghee, 1 tsp cumin seeds, and 1 tsp salt.

🔥 Cook

• 1. Heat 1.5 tbsp ghee in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds.
• 2. Add the chopped green chillies and sauté for 30 seconds until fragrant.
• 3. Add the diced potato and sauté over medium heat for 5–6 minutes until potatoes are lightly golden and just tender.
• 4. Add the drained sabudana, sprinkle 1 tsp salt, and toss gently; cook over medium-low heat for 5–7 minutes, stirring occasionally to prevent sticking, until sabudana becomes translucent.
• 5. Stir in the crushed peanuts and cook for another 2 minutes to combine flavors.
• 6. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer to a serving bowl, garnish with a few extra crushed peanuts and a drizzle of ghee if desired.
• Serve hot with plain yogurt (dahi) or raita on the side.
• Accompany with lemon wedges for a tangy finish.