Sabudana (sago/tapioca pearl) ki khichadi (phalahari recipe)

• Servings: 2-3
• Soaking time: 20-30 minutes(6 hours).
• Preparation time: 12 minutes.
• Frying time: 10 minutes.
• Total time: 22 minutes.

Savan Monday special:

Sabudana is a popular item during fasting, I am using this ingredient to create mouth-watering sabudana ki khichadi.

This is a traditional Phalahari recipe, this can be made as snacks too.

Ingredients:

• Potato: 1 no. (Medium size)
• Sabudana: 1 cup
• Peanut: 1 cup
• Cumin powder: 1 pinch
• Coriander leaves: 10 gm.
• Ginger: 1” piece
• Green chilli: 1 no.
• Sendha namak(Pink rock salt): 1 teaspoon
• Refined oil: 2 tablespoon

Preparation:

1. Soak sabudana with levelled water about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours or overnight.
2. Dry roast peanut, allow cooling. Take out the husk. Grind coarsely.
3. Peel off and Chop potato, into small pieces. Keep aside.
4. Chop green chilli and coriander leaves into fine slice. Keep aside.

Method:

1. Sabudana pearl is done or not to check this press the pearl with fingertips, if it is mashed, means done otherwise wait till it is soft.
2. Take wok, put oil and heat, when it smokes add cumin seeds, wait till it sputters; add chopped potato, green chili and ginger, stir  fry  on medium flame for about 3-4 minutes or until it become soft /done (keep it stirring otherwise it may burn).
3. Put salt and soaked sabudana, stir well, cook on low flame. for couple of minutes with lid on.
4. Add roasted peanut powder, and coriander leaves; mix entire mixture well, put off the flame.
5. Now, “Sabudana ki khichadi” is ready to  be served.
6. Decorate with Anar Dana and serve with “Cheekoo Shake”.

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Sabudana (sago/tapioca pearl) ki khichadi (phalahari recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.