Sabudana khichdi..

Food for fast and fast food!

Extremely easy to cook but important is to prep well..

Firstly soak the sabudana well..overnight.. or at least 4-5 hours..

Wash them thoroughly to remove the extra starch..

I used 1 cup of sabudana.. it would suffice for 2-3 people

Yeah so wash with tap water 4 times then with filtered water for 2-3 times.. The colour of the wash water ll gradually decrease in white!

The v v imp - soak it in optimal water.. too less ll keep them raw..and too much ll make them smelly and sticky.. Tap the vessel to assure water reaching all the Dana! All water ll b soaked up by morning..or by whatever time!

 By the end of soaking time the sago grains will become rounder, bigger, softer and fluffier..

For making khichdi..

Prep:

2 small to medium sized potatoes - peel and chop

1 green chilli - slit 

A handful of unsalted peanuts

A lemon

Some curry leaves, if available

Coriander - chop (if available)

So take a pan and add some oil.. Be a bit generous with oil..

Add jeera about 2 to 3 tsp..or more as per preference..

As it starts to crackle, add a tsp of red chilli powder and then curry leaves and the slit green chilli..

Add the chopped potatoes.

Stir  well and let cook.. Stir occasionally ..

Add some salt for the potatoes to cook.. Add some red chilli powder if needed..

Add the peanuts..

By the time they get cooked, prep the sabudana..

Add some jeera, salt, sugar, lemon and peanuts (optional).

Mix everything well.. Do not overdo the mixing since that ll release starch and  make the grains sticky.. Also mix in a way that will not break or press the grains much//

Now check the potatoes.. we want them al dente or completely soft cooked as per preference... Check with the spatula by cutting through a potato piece if they are sufficiently cooked..

Then add the sabudana..

Give a good mix, avoiding over pressing or breaking of the grains..

Turn off the flame.. They don't really need much cooking if soaked right..

 Add some corinader to garnish(optional)

Tip : If planning to eat sometime later, just cook for a while then turn off the flame. Then again cook a while before eating.. This ll avoid over mixing,lest they would get sticky..