I developed love for sabudana khichdi when I was in Pune. In Maharashtra, it is a very common breakfast, and there was one colleague of mine who used to bring it to office and share it with me. I was so much in love with it (and she knew it very well) that on my last day to office she brought a lunch box full of it, and asked me to carry it with me and have it as my dinner. How could one refuse such a sweet gesture/offer? I accepted it gracefully 😉
After getting married, when I had to cook on my own, I also included it in my breakfast menu- -easy and healthy. And yeah, tasty, ofcourse! 🙂
The best part is that you can replace normal salt for rock salt (sendha namak) and can eat it even during fast.
* Sago seeds (sabudana) – 1 cup
* Potato – 1-2 tbsp (cut into small pcs.)
* Peanut – 1/4 cup (dry roasted and roughly crushed)
* Peanut – 1 tbsp (dry roasted)
* Cumin seeds – 1/4-1/2 tsp
* Green chilli – 1/4 tsp (finely cut)
* Black pepper – 1 pinch
* Lemon juice – 1/2-1 tbsp
* Salt/Rock salt – to taste
* Grated coconut – 2 tsp (optional)
* Powdered sugar – 1 tsp (optional)
* Wash sago seeds 2-3 times with water, and then soak it in 2 cups of water.
* After 1/2 hour, drain the water.
* Now cover it with a lid, and keep it overnight.
* Next day, heat up oil in a wok and add cumin seeds.
* Now add potatoes and green chilli.
* Add little salt and let the potatoes turn soft.
* Now add sago seeds.
* After 1-2 minute(s) add crushed peanuts and salt.
* Cook till the sago seeds turn translucent
* Now add lemon juice, peanuts, black pepper, grated coconut and sugar (I personally do not like sugar, but if you like it then go ahead!)
* Mix them well, turn off the stove.
Serve hot 🙂