Indian cuisine · Dough, Pasta & Rice

Sabudana Khichdi

Glossy tapioca pearls with potato cubes, roasted peanuts and lime, a fasting dish from Maharashtra.

Ingredients · for 4 servings

• 250 g sabudana (tapioca pearls)
• 80 g peanuts
• 2 potatoes
• 2 green chilies
• 1 tsp cumin seeds
• 10 curry leaves
• 1 tsp sugar
• 1 lime
• 1/2 bunch cilantro
• 4 tbsp ghee
• Salt

Instructions

1. Wash the sabudana thoroughly until the water runs clear, soak just covered with water overnight, and then drain completely in a sieve – the pearls need to be separate and dry, otherwise they'll clump.
2. Toast the peanuts in a dry pan for 4–5 min. until fragrant and the skins start to lift, let cool and crush coarsely.
3. Mix the crushed peanuts with sugar and salt into the drained tapioca pearls so everything is evenly distributed.
4. Peel the potatoes, cut into 1 cm cubes and fry in 2 tbsp ghee over medium heat for 8 min. until golden and cooked through, then push to the edge of the pan.
5. Add the remaining ghee, toast cumin, curry leaves and the chilies cut into rings for 30 sec. until they crackle, then fold in the sabudana mixture and fry over low heat for 4–5 min. until the pearls turn glossy and translucent.
6. Season with the lime juice, sprinkle with chopped cilantro and serve immediately while hot, while the pearls are still light.