Sabudana (Sago) Khichdi / Tapioca Pearls, Potato and Peas Pilaf

I am loving this Lenten season just because I am forced to keep my brain super active, relentlessly trying to come up with some tasty lenten/vegetarian recipes that I can share with you all. Just the other weekend, my husband requested that I make the Vermicelli Upma but I had to decline his humble request just because it was already there on my blog – LOL, ridiculous right??? Well, to keep my man happy I had to come up with an interesting alternative and therefore I opted to make Sabudana Khichdi as I realized that I hadn’t blogged about it yet. The end result was a happy husband, happy daughter and in turn a happy me :)

Sabudana (Sago)

For those of who are new to this dish here is a quick synopsis. Sabudana khichadi is an Indian dish made from soaked Tapioca pearls or Sabudana (Sago). It is usually prepared in western parts of India especially in Gujarat & Maharashtra. It is a good source of carbohydrate and hence popular when observing periods of fasting , especially during Navratri.

Ingredients
1 ½ Cups – Sabudana/Sago/Tapioca Pearls
3 Tbsp - Peanuts
¼ Cup – Coconut, shredded OR Desiccated coconut
1 Tsp – Mustard Seeds
¾ Tsp – Cumin Seeds/ Jeera
1 Sprig - Curry leaf
1/8 Tsp – Asafetida / Hing
2 - Green Chilly
2 – Potato, chopped (approx. 1 ¼ cup)
¾ Cups - Green Pea
2 Tbsp - Lemon juice
Oil or Ghee (Click here for Homemade Ghee recipe)
Salt to taste
Cilantro (to garnish)

Directions 

• Wash the sabudana in water and soak them overnight. (If you are using smaller version then it will need less soaking time)Test by pressing a pearl of sabudana between your thumb and index finger and if it squishes completely then it is ready to use. 
• Drain them in a colander 
• In a wok or kadai, heat some oil/ghee and add peanuts and sauté them until golden brown. 
• Drain them out and keep it aside. 
• To the remaining oil add mustard seed and allow them to splutter 
• Add jeera followed by curry leaves, green chilly and asafetida. 
• Stir in chopped potatoes and season with salt 
• When the potatoes are cooked, add coconut and sauté for 2 minutes to slightly toast them.
• Mix in sabudana, peas, salt and cook until the sabudana turn translucent. 
• Take of the heat and drizzle lemon juice and garnish with peanuts and freshly chopped cilantro 

Notes and Tips 

• Sabudana comes in different sizes and the soaking time might vary according to the size. 
• Test by pressing a pearl of sabudana between your thumb and index finger and if it squishes completely then it is ready to use. 
• You can add more spices like chilly powder and turmeric but I like mine simple so I always stick to the basic recipe. 
• You can add some grated carrots, corn or any of your favorite veggie to this dish and make it more colorful and healthy.