Sabudana: 1 bowl
Potato: 1 small
Tomato: 1 small
Crushed dry roasted Peanuts: ¼ cup
Cumin Seeds: ¼ tablespoon
Coriander leaves: for garnishing
Oil: 2 tablespoon
Green chilli: 1 small(optional)
Salt and pepper to taste
Lemon: ¼ squeezed
Method: Soak Sabudana in water for around 2 hours.
Chop potatoes and tomatoes in small cubes. Take oil in a nonstick pan. Add cumin seeds and chopped green chillies. Add potatoes. Cover the pan with the lid for the potatoes to become soft. Now add chopped tomatoes. Sauté them. Add salt and pepper to taste. Now add sabudana. Sprinkle some water and cover it with the lid for around 3-4 minutes so that the sabudana becomes soft and is cooked evenly. Add crushed peanut. Squeeze in some lemon.
Just before serving, garnish it with chopped coriander leaves.
Your sabudana khichdi is ready to eat.
NOTE: soaking sabudana is the key to making the perfect sabudana khichdi. Make sure the water used is just enough to cover the sabudana. Anything more than that will bring in a soggy result.