Sabudana Khichdi is a slightly different version of the traditional no onion sabudana khichdi which can be had for breakfast or evening snacks any day.
Wash the sabudana 3-4 times. ( This will keep it from sticking and the pearls will be separate after cooking )
Soak it in 3/4 cup water for 5-6 hours.
Heat ghee in a pan.
When the ghee is hot, add cumin seeds.
When the seeds starts crackling, add potato and green chillies.
Cover and cook on low heat till potatoes are done.
Add peanuts, soaked sabudana, coriander and salt.
Cover and cook on low heat till sabudana turns translucent.
Keep mixing in between.
Add lemon juice and mix well.
Garnish with fresh coriander and serve hot.
It’s very important that you get the consistency of this dish right; you must ensure that the sago doesn’t become sticky. Make sure to wash the sabudana 3-4 times until the water becomes clear and is no more milky. This will make sure all the pearls are separate from each other after cooking.
Soak the sabudana in only 1/2 cup water and leave it aside for 5-6 hours. You can soak it at night before sleeping and use in the morning.
To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it's soaked well.
Do not over cook the sabudana. Just cook until it becomes translucent.
You can use sendha namak or rock salt if you are making it for vrat.
Traditionally peanuts are added to Sabudana Khichdi, but you can add cashew nuts or almonds as well.