Chhattisgarh Sabudana Khichdi Sago Peanut Fasting Preparation

Ingredients

• 1.5 cups sabudana (sago / tapioca pearls — medium-sized)
• 1/2 cup raw peanuts — dry-roasted and coarsely crushed
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 green chillies — finely chopped
• 1 medium potato — boiled, peeled and cubed
• 1/4 tsp sugar
• 1 tbsp lemon juice
• Salt to taste (rock salt / sendha namak for fasting)
• Fresh coriander and grated coconut to garnish

Method

1. Soak sabudana in cold water to cover by 2 cm for 4 to 6 hours.
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. Dry-roast peanuts in a dry pan on medium heat stirring for 5 to 6 minutes until golden and skins are blistered.
4. Cool. Rub between palms to remove skins. Crush coarsely — not to powder.
5. Heat 2 tbsp ghee in a wide pan on medium.
6. Add cumin — sizzle. Add finely chopped green chillies. Stir 20 seconds.
7. Add boiled potato cubes. Cook 3 minutes until lightly golden.
8. Add drained sabudana. Add sugar and salt.
9. Toss gently on medium heat for 5 to 6 minutes until sabudana is translucent and cooked through.
10. Add crushed peanuts and lemon juice. Toss.
11. Garnish with coriander and grated coconut.