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
- 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.
- Boil the potato until tender.
- Grind the peanuts coarsely in a coffee grinder, small food processor, or mixie.
- 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.
- 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.
- Squeeze on some lemon juice and check the sugar/salt level. Top with cilantro and serve.