My mom makes this the best, and this is 90% her recipe with a few editions of mine. It has always and will always be one of my most favourite dishes. Very mild, yet flavoursome.
More than for any other reason, I would always look forward to my grammy's fasting days just to feast on this. And especially when topped with some lemon juice, it is absolutely heavenly!
Some Maharashtrians even garnish it with chopped coriander leaves and grated coconut, but I prefer it simple and just by itself.
10 - 15 Minutes
25 - 30 Minutes
1 cup ( sabudana)
1/2 cup, roasted and crushed
2 medium, sliced
1/2 cup, chopped
Wash the sago. Drain and set aside in an air-tight container for at least 6 - 8 hours.*
Cut the potatoes in triangular slices, roughly chop the green chilli and coriander leaves.
Allow them to cook for 30 - 60 seconds.
Add half the chopped coriander leaves to this and stir well. This would give the khichdi an even better flavour of the leaves.
Cover and cook for 10 minutes, till the potatoes are soft.
Close the cover of the box and shake well, to mix all the ingredients properly.
Once they are cooked, add the sago-peanuts mixture to the casserole.
Cover and cook for 15 - 20 minutes on a low flame, till the sabudana pears become translucent.
Once cooked, garnish with the remaining coriander leaves and serve with yogurt and lemon wedge.
Do not soak the sabudana in hot or warm water, as it would make the outside much mushier and leave the pit hard.
*Soak the sabudana for atleast 8-10 hours in an airtight container. Every 3-4 hours, sprinkle the sabudana with a little water, toss well and seal the container. This would ensure that the sabudana is soaked till the middle, and it doesnt stay hard at the pit.