Sabudana Khichdi

Instructions

1. Its very crucial to wash the Sabudana repeatedly in generous quantity of water for at least 3 times. This is to ensure that the starch washes out as much as possible, which will then ensure the khichdi isn’t a sticky one.
2. Soak the Sabudana (sago) with just enough water to cover them. Put a lid and soak them for 40 – 50 minutes. Uncover to check the sabudana. By this time most of them water should have been soaked. Sprinkle no more than 3 Tbsp of water, cover and keep aside for another 1.5 – 2 hrs.  Check if the Sabudana is too dry. If needed sprinkle another 1 or 2 Tbsp of water. Adding too much water to the Sabudana will make them too soft and extra fluffy, which is not the idea. We want them perfectly puffed and done right for the khichdi.
3. Dice the boiled potatoes to a medium size and keep them ready.
4. Heat ghee in a deep bottomed pan and add the cumin seed. Once they start crackling add the green chillies, ginger and curry leaves. Please not I had added a bit of red chillies to add a bit of colour to my khichdi. Stir for a bit before adding the  diced boiled potatoes. Lightly toss all the ingredients in the pan together. Keep stirring for a bit.
5. Next add the sabudana to the pan along with the rock salt. Now keep tossing the sabudana to mix well. Fianlly add the crushed peanuts, chopped coriander leaves and sugar. Before taking off the flame add the lime juice and give it one last toss and mix well. Serve hot.