A Weekend Indulgence!! Some slight twists on the very filling and satisfying snack traditionally made in Maharashtra. Mint and Lime and Lime zest are not typically used for this dish, but since I had them on hand, I decided to go ahead and use them. The result was a lively, refreshing Sabudana Khichdi and was gone in no time!
Sabudana (Tapioca pearls), Skinless peanuts, Fresh mint, Dry mint, Green lime, Cumin seeds, Green chilies, Sugar.
1. Take a cup of sabudana in a large bowl. Wash it once thoroughly in cold water and leave just enough water to cover it (do not add to much water, it will get gooey!). Add salt, cover and leave on the counter overnight.
2. Take ½ cup of skinless peanuts and roast it in a skillet till it is light brown. Keep a few peanuts aside. Roughly chop/blend the rest in a spice grinder (keep it chunky).
3. Take 1 tablespoon of the ground peanuts in a small bowl, grate the zest of one whole lime. Squeeze the juice of the lime, mix well. To this, add 1 tablespoon of finely chopped fresh mint and ½ teaspoon of dry mint. Mix everything well and keep aside.
4. In a large wok, add 2 tablespoons of oil. Add 3 teaspoons of cumin seeds and 3 finely chopped green chilies, saute lightly.
5. Lower the heat and add the soaked sabudana and mix well. Add the ground and whole peanuts. Turn off the heat and add the ground peanuts-lime juice-mint mixture.
6. Sprinkle 1½ tsp of sugar over the khichdi and lots of finely chopped fresh cilantro.
7. Serve warm!
Note: It is traditional to add boiled, peeled cubes of potato to the khichdi, but I decided to skip it