Sabudana Khichdi – a pilaf/pulao made with sago pearls! This vegan and gluten-free dish is extremely popular in India during the fasting season

1. 1 cup Sabudana (Tapioca Pearls)
2. 1-2 medium-sized Potatoes, peeled and diced
3. 1/2 cup Roasted Peanuts, coarsely ground
4. 1-2 Green Chilies, finely chopped
5. 1 teaspoon Cumin Seeds
6. 1 tablespoon Oil
7. 1/2 teaspoon Sugar
8. Salt to taste
9. Fresh Coriander leaves, chopped (for garnish)

1. Rinse the sabudana under cold water until the water runs clear. This helps remove excess starch.
2. Soak the rinsed sabudana in enough water for at least 4-6 hours or overnight. The sabudana should be soaked well and become fluffy.
3. Boil or steam the diced potatoes until they are just cooked but still firm. You can also parboil them.
4. After soaking, fluff the sabudana gently with a fork. Make sure the pearls are separate and not sticking together.
5. Dry roast the peanuts until they turn golden brown. Once cooled, coarsely grind them.
6. Heat oil in a pan. Add cumin seeds and let them splutter.
7. Add chopped green chilies and sauté for a minute.
8. Add the boiled or steamed potatoes to the pan. Mix well.
9. Add the soaked and fluffed sabudana to the pan. Mix gently to combine.
10. Add salt and sugar. Mix well and cook on low heat for 5-7 minutes. Keep stirring to prevent sticking.
11. Add the coarsely ground peanuts and mix well. Cook for an additional 2-3 minutes.
12. Garnish with freshly chopped coriander leaves.Enjoy your delicious Sabudana Khichdi!

Final Product