Another dish I can have for all 3 meals! Simple, and yet so soo delicious! But be careful, it is known to give acidity, hence has to be accompanied by yogurt and a side salad.
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.
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.
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 25 - 30 Minutes 4 portions |
INGREDIENTS Sago Peanuts Potatoes Cumin Seeds Green Chillies Coriander Leaves Oil Salt Sugar | QUANTITY 1 cup ( sabudana) 1/2 cup, roasted and crushed 2 medium, sliced 1/2 tsp 2, slit 1/2 cup, chopped 2 tbsp to taste 2 tbsp |
RECIPE
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.
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.
Once the sago is well soaked, heat the ghee in a casserole and add cumin seeds to it.
Allow them to cook for 30 - 60 seconds.
Allow them to cook for 30 - 60 seconds.
Add the green chilli chunks to the ghee, and stir. Allow them to cook for a minute or so.
Add half the chopped coriander leaves to this and stir well. This would give the khichdi an even better flavour of the leaves.
Add half the chopped coriander leaves to this and stir well. This would give the khichdi an even better flavour of the leaves.
Add the potato slices to this and stir well, allowing them to get coated with the coriander leaves.
Cover and cook for 10 minutes, till the potatoes are soft.
Cover and cook for 10 minutes, till the potatoes are soft.
In the meanwhile, in a grinder, roughly grind roasted, de-skinned peanuts to a coarse powder. Add this powder to the soaked sago.
Add sugar.
Add sugar.
Adjust the salt according to taste.
Close the cover of the box and shake well, to mix all the ingredients properly.
Close the cover of the box and shake well, to mix all the ingredients properly.
Remove the cover after about 10 minutes to check if the potatoes are done.
Once they are cooked, add the sago-peanuts mixture to the casserole.
Once they are cooked, add the sago-peanuts mixture to the casserole.
Then add chopped coriander to the casserole, stir well to make sure the whole khichdi is mixed well.
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.
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.
MY NOTES
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.