Ingredients
The following ingredients have 4 Servings
- Sabudana (Sago) - 2 cups (medium size)
- Peanuts (Shegdane) - 1 cup
- Potato - 1 medium size
- Green chilies - 6 or 7
- Cumin Seeds - 2 tsp
- Salt - to taste
- Sugar - to taste
- Desi Ghee - 4 tsp
- Fresh scrapped coconut - for garnishing
Instruction
- Wash and soak sabudana for 6-7 hours, ideally soaking overnight is better. After washing sabudana, add some water just enough till all sabudana is soaked and no extra. If extra water is added then sabudana might get soggy and lumpy. In case if soaked sabudana gets lumpy, just spread it on thick turkish towel for 10 min and tap it kitchen paper napkin.
- Dry roast peanuts (shegdane), let it cool, then peel the skin and grind to a coarse powder on incher mode of mixer grinder. This is called kut.
- Peel and chop potato in medium slices. Some use boiled ones too. Chop green chilies.
- In a thick bottom vessel, heat ghee, temper with cumin seeds (jeera) and green chilies and add potato pieces. Stir and cover with lid to allow potato to cook.
- Once potato is cooked, add soaked sabudana, shegadane kut (roasted peanut powder) and stir properly.
- Add salt and sugar and give good stir, cover it with lid.
- Cook khichadi for 2-3 minutes on low to medium flame and stir. Repeat this for two more times and khichadi is ready.
- Garnish with fresh scrapped coconut, squeeze half lemon and stir again. If you not fasting then you can also add fresh chopped coriander .
