Love sabudana khichdi! It’s such an funny Indian breakfast made with sabudana, which are these little tapioca pearls that you cook with peanuts, potatoes and spices.

The recipes I have seen online seem to cook this dish using a pan, but my mother in law uses a pressure cooker without the weight to steam them. I find that using a pan takes more oil for them not to stick.

1 cup sabudana pearls (tapioca balls the size of a big pin top)
1/2 cup water
1 small/medium potato chopped into little pieces
1/4 cup roasted peanuts
1-2 tablespoons olive oil
1 teaspoon cumin seeds
2 green chilis chopped
6-7 curry leaves
Squeeze of lemon
Pinch sugar
Salt
Cilantro chopped

1. Rinse sabudana, then soak in 1/2 cup water overnight in a flat bowl or pan. In the morning the water should be soaked into the pearls and they should be soft when you squeeze between two fingers.
2. Boil the potato until tender.
3. Grind the peanuts coarsely in a coffee grinder, small food processor, or mixie.
4. Heat olive oil in a tadka or other small pan and toast the cumin seeds. Once browned add the green chilis and curry leaves and fry for a couple of seconds.
5. Mix the soaked sabudana, potato, peanuts, cumin, green chilis, curry leaves, a pinch of sugar and salt. Steam for a couple of minutes. I used a pressure cooker without the weight and a steamer basket. The sabudana should be translucent and soft, but not sticking together.
6. Squeeze on some lemon juice and check the sugar/salt level. Top with cilantro and serve.