Sabudana Khichdi

Method

1. 1

   About Sabudana Khichdi: Sabudana Khichdi is a Maharashtrian dish made with soaked tapioca pearls (sabudana) tempered with cumin, green chillies and peanuts. It is the most popular fasting food eaten during Navratri and Ekadashi. Getting the non-sticky texture right is the key challenge.

2. 2

   Soak the sabudana correctly: Take 1.5 cups sabudana (tapioca pearls — white round pearls available at Indian stores). Wash 2-3 times until water runs clear. Add just enough water to cover the sabudana by 1cm. Cover and soak for 4-6 hours or overnight. Do not add too much water — excess water is the main reason sabudana khichdi becomes sticky and gluey.

3. 3

   Check the soak: After soaking press a sabudana pearl between your thumb and forefinger — it should mash completely smoothly with no hard centre. If a hard white dot remains in the centre soak for another 1-2 hours. Properly soaked sabudana is the key to non-sticky khichdi.

4. 4

   Drain if needed: If there is any standing water in the bowl drain it completely and spread the sabudana on a tray for 30 minutes before cooking. Dry sabudana cooks better and stays separated.

5. 5

   Roast the peanuts: Heat a dry pan and roast half cup raw peanuts on medium heat for 5-6 minutes until they crackle and turn golden. Cool and remove the papery skins by rubbing between palms. Coarsely crush — not fine powder — in a blender or with a rolling pin. This peanut powder is essential for flavour and to prevent sticking.

6. 6

   Make the tempering: Heat 2 tbsp ghee in a wide pan. Add 1 tsp cumin seeds and let sizzle for 30 seconds. Add 2-3 green chillies slit and 2 medium boiled potatoes cut into small cubes. Fry the potatoes for 3-4 minutes until lightly golden.

7. 7

   Add sabudana: Add the soaked sabudana and the crushed peanuts to the pan. Toss gently to combine. Add salt and half tsp sugar.

8. 8

   Cook on medium heat: Cook on medium heat, tossing gently every 1-2 minutes, for 5-7 minutes. The sabudana will turn from opaque white to translucent — this means it is cooked. Do not stir vigorously or it will become mushy.

9. 9

   Check doneness: Taste a sabudana pearl — it should be soft all the way through with no raw starchy taste. If still starchy cook 2 more minutes.

10. 10

    Finish and serve: Add 1 tbsp lemon juice and fresh coriander. Mix gently. Serve immediately — sabudana khichdi must be eaten hot and fresh. It becomes sticky as it cools. Serve with yogurt or green chutney.