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Sabudana Khichdi is an Indian dish made by soaking Sabudana (Tapioca / Sago). It is quite popular in Western Indian states of Maharashtra, Madhya Pradesh, Gujarat and Rajasthan.
Sabudana Khichdi Recipe is a simple to cook and delicious to eat recipe. In many larger cities in Western regions, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day.
Sabudana Khichdi is a no onion no garlic dish. As a result it is frequently made when observing a "fast" during Hindu festivals like Maha Shivaratri, Janamashtmi, Ekadashi, Navratri etc.
Wash the Sabudana (Tapioca Pearls) with water 4-5 times till the water runs clear, then drain the water.
Add Salt and Pepper to the Sabudana and mix gently with a fork.
Heat oil in a pan and add Black Mustard Seeds (Rai). When the Mustard Seeds start to splutter, add Cumin Seeds (Jeera) to the pan.
Add peanuts to the oil and roast them for a couple of minutes on medium flame. You can also dry roast the peanuts separately in a pan or in the microwave and add them directly.
When the peanuts are roasted add finely chopped green chillies to the pan.
Add Turmeric Powder & Red Chilli Powder to the pan and cook for a few seconds.
Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.
Then add boiled and coarsely mashed potatoes to the pan.
Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.
Cover the pan with a lid and let the sabudana khichdi cook for 3-5 minutes. The sabudana will start to become translucent as they cook. You can also microwave the khichdi to cook it.
Sabudana Khichdi is ready. Garnish with chopped coriander leaves and serve it hot.