Sago cooked with roasted peanuts, green chilli and lemon — the fasting food of Ujjain and Madhya Pradesh consumed during Navratri and Hindu fasting days.
Ingredients
1.5 cups sabudana (sago/tapioca pearls)
1/2 cup raw peanuts — dry-roasted and coarsely crushed
2 tbsp ghee
1 tsp cumin seeds
2 green chillies — finely chopped
2 medium potatoes — boiled, peeled and cubed
1/4 tsp sugar
1 tbsp lemon juice
Sendha namak (rock salt) to taste
Fresh coriander and grated coconut to garnish
Method
Soak sabudana in cold water to cover by 2 cm for 4 to 6 hours.
Drain completely. Spread on a tray and air-dry 10 minutes. Each pearl should be soft but separate — not sticky or clumped.
Dry-roast peanuts in a dry pan on medium for 5 minutes until golden.
Cool. Rub skins off. Crush coarsely.
Heat 2 tbsp ghee in a wide pan. Add cumin — sizzle.
Add finely chopped green chillies. Stir 20 seconds.
Add boiled potato cubes. Cook 3 minutes until lightly golden at the edges.
Add drained sabudana. Add sugar and sendha namak.
Toss gently on medium heat for 5 to 6 minutes until sabudana is translucent and cooked through.