Festival Favorite: Traditional Sabudana Khichdi

1.Rinse the sabudana in water thoroughly and soak them in enough water for about 4-6 hours or overnight until they become soft and fluffy.

2.Once soaked, drain any excess water and set the sabudana aside.

3.In a large pan, heat the ghee or oil over medium heat and add the cumin seeds. Let them sizzle for a few seconds until fragrant.

4.Add the chopped green chilies and sauté for a minute to release their flavor.

5.Next, add the boiled and diced potatoes to the pan. Stir well and cook for 2-3 minutes until they are slightly crispy.

6.Now, add the soaked sabudana to the pan along with the ground peanuts. Mix everything gently to combine, ensuring the sabudana does not break.

7.Season the mixture with salt and black pepper to taste. Cook for about 5-7 minutes, stirring occasionally until the sabudana becomes translucent and fully cooked.

8.Remove the pan from heat and drizzle with lemon juice. Add the chopped coriander leaves and mix gently once more.

9.Serve hot as a delicious fasting meal or snack, garnished with extra coriander if desired.