Chhattisgarh Sabudana Khichdi Sago Peanut Fasting Preparation

Method

1. 1

   Soak sabudana in cold water to cover by 2 cm for 4 to 6 hours.

2. 2

   Drain completely. The sabudana should be soft when pressed between fingers but not mushy or sticky. If grains stick together spread on a tray and air-dry 10 minutes.

3. 3

   Dry-roast peanuts in a dry pan on medium heat stirring for 5 to 6 minutes until golden and skins are blistered.

4. 4

   Cool. Rub between palms to remove skins. Crush coarsely — not to powder.

5. 5

   Heat 2 tbsp ghee in a wide pan on medium.

6. 6

   Add cumin — sizzle. Add finely chopped green chillies. Stir 20 seconds.

7. 7

   Add boiled potato cubes. Cook 3 minutes until lightly golden.

8. 8

   Add drained sabudana. Add sugar and salt.

9. 9

   Toss gently on medium heat for 5 to 6 minutes until sabudana is translucent and cooked through.

10. 10

    Add crushed peanuts and lemon juice. Toss.

11. 11

    Garnish with coriander and grated coconut.