Cooking sabudana khichri doesn't take time but you need to prepare and plan for it before hand. The main constraint is that sabudana needs to be soaked well in advance. You just cannot rush that. Sabudana, not properly softened, will not do so when cooked and it will ruin the entire dish. Again, there is no saying how long it will take for sabudana to soften completely. A lot depends on it's quality. Generally, a couple of hours are sufficient.
Most of the time I make Sabudana khichri when I am fasting but go ahead and make it any time you like...for breakfast, tea time or even as a light meal. It needs very little oil and is extremely light and yet filling.
Ingredients:
1 cup sabudana ( sago)
2 medium potatoes
1/4 cup peanuts
1 green chilli
Few curry leaves
1/2 tsp cumin seeds
1/4 tsp red chilli powder
1/2 tsp dried mango powder
1/2 tsp sugar
Salt to taste
1 tsp lemon juice
Coriander leaves to garnish
1 tbsp oil
Method: Soak the sabudana in plenty of water for 2 to 3 hours. Boil the potatoes. Peel and cut in small cubes. Dry roast the peanuts, pry away the skin and crush coarsely. Finely chop the green chilly.
Transfer the soaked sabudana to a sieve to allow all the water to drain out completely. Place a heavy bottom pan on the flame. Pour oil into it and when it gets heated add cumin seeds, curry leaves and green chilly. After cumin changes colour add the potato cubes. Saute for a minute and then add the roasted and crushed peanuts. Add salt, red chilly powder, dried mango powder, sugar and lemon juice. Mix well. Add the sabudana. Lower the flame, cover and cook for a minute. Close the flame and leave it covered for a couple of minutes. Serve hot garnished with chopped coriander leaves.
Check that the sabudana is soft before you begin to cook. Press a grain of sabudana between finger tips and if it compresses then it is ready. If it is still hard then wait a while. Also, do not overcook the sabudana. It will become rubbery/ hard. If making on a day of fasting use sendha namak instead of the regular salt. Preferably serve sabudana khichri as soon as it is cooked. You can do the prep work from before but start cooking when you are ready to serve.
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