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Ingredients of Sabudana Khichdi
1 Cup Sabudana (sago)
1/2 Cup Peanut (shelled and coarsely pounded), roasted
2 Tbsp. Ghee
1 tsp cumin seeds
3-4 dry chilli
20 no curry leaf
2 tsp white rock salt
1 tsp Chilli powder
1 Tbsp. chopped coriander leave
1 tsp Green chillies, chopped
1 Tbsp. Lemon juice
Sabudana Khichdi preparation
1. Wash Saboodana till water clears. Soak in water above the layer of saboodana, for about an hour.
2. Drain in a colander, and then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked; the saboodana will stick together in lumps.
3. Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
4. Heat the ghee and add cumin, red chilli and curry leafs. When chilies darken a bit, add saboodana mixture and turn around over low heat till cooked through. It takes a couple of minutes.
5. Take it off the heat, add the lemon juice and mix well.
6. Serve garnished with the coriander leafs and the green chillies.