Madhya Pradesh Sabudana Khichdi Ujjain Fasting Sago

Method

1. 1

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

2. 2

   Drain completely. Spread on a tray and air-dry 10 minutes. Each pearl should be soft but separate — not sticky or clumped.

3. 3

   Dry-roast peanuts in a dry pan on medium for 5 minutes until golden.

4. 4

   Cool. Rub skins off. Crush coarsely.

5. 5

   Heat 2 tbsp ghee in a wide pan. Add cumin — sizzle.

6. 6

   Add finely chopped green chillies. Stir 20 seconds.

7. 7

   Add boiled potato cubes. Cook 3 minutes until lightly golden at the edges.

8. 8

   Add drained sabudana. Add sugar and sendha namak.

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 fresh coriander and grated coconut.