Sabudana Khichadi

Sabudana = Sago (Eng) = sabakki / seeme akki (Kan)

The Sabudana Khichadi is a typical Maharashtrian dish prepared either for breakfast or evening snacks. Considering that my family has a very strong Maharashtrian influence anf also that I've lived in Mumbai for most of my life, i've been feasting on this ever since I remember. It takes some planning and preparation but otherwise, it's a simple and easy to make breakfast.

Ingredients

• 2 cups of Sabudana - soaked overnight / for 12 hours (would serve 3 people)
• 1 cup diced potatoes (you can leave the skin on but make sure that the potatoes have been washed very well before cutting)
• 3-4 green chillies - finely chopped
• 2 tbsb roasted and coarsely ground peanuts (roast and grind with the skin)For the seasoning - Curry leaves (whole or chopped), Jeera / cumin seeds, Finely chopped coriander 
• Oil for cooking
• Salt to taste.

Method  

Put Sabudana in a large vessel and fill with water. Just mix gently once and drain out the excess water. Leave the moistened sabudana in the vessel (covered) for 12 hours.

Heat enough cooking oil in a  deep pan. Add jeera and finely chopped green chillies. Once the chillies are done with spluttering, add the curry leaves. Put in the diced potatoes and allow them to cook well. Then, add the sabudana into the pan and mix well. Close the pan and allow it to cook till the sabudana becomes transluscent. Ensure that the sabudana is not sticky or it'll make the khichadi rubbery. Once cooked, add the peanut powder (roasted and coarsely ground) and mix well. Allow to cook for one or 2 mins more.

Garnish with finely chopped coriander leaves and serve hot. One of my favourite accompaniments for this khichadi is curd with sugar!