Nobody could have thought that a dish served during fast days can taste as delicious. Simplicity tastes the best - Sabudana Khichdi, served as a light snack, proves it.
Sabudana- ¾ cups
Oil - 1 ½ tablespoons
Cumin seeds - ½ teaspoon
Green chilies - 2, chopped finely
Curry leaves - 7-8
Potato - 1 small or ½ cup, cut into small cubes
Rock salt (Sendha namak) -to taste
Roasted and crushed peanuts - 2 tablespoons
Desiccated coconut - 1 tablespoon
Lemon juice - 1 teaspoon
Sugar - ½ teaspoon. Optional
Cilantro - few sprigs, chopped finely
Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section.
After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size. Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.
Let's check sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
Then add chopped green chilies and curry leaves. Let them cook for 30 seconds.
Then add cubed potatoes and sendha salt. Mix well.
Cover the pan and cook till potatoes and cooked.
Once potatoes are cooked, add crushed peanuts and coconut. Mix well and cook for 1-2 minute.
Then add soaked-drained sabudana.
Mix gently; sprinkle some water (about a tablespoon).
And cook for 4-5 minutes till sabudana pearls are soft and transparent. Make sure to stir, so it doesn't stick to the bottom of the pan.
Finally add some lemon juice and sugar. Mix well and garnish it with chopped cilantro.
Sarson da Saag served with Makki di Roti makes for a perfect traditional Punjabi dish. Come winters, and this dish is to be flaunted at every street side dhaba, restaurant, household and people’s hearts.