Sabudana Khichdi

Ingredients

• 2 cups sabudana (tapioca pearls), soaked overnight
• 2 medium potatoes, diced
• 1/2 cup roasted peanuts, crushed
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 10 curry leaves
• Lemon juice, sugar, ghee, salt

Method

1. Soak the sabudana in just enough water to cover the pearls (not more, or they turn mushy) for 4-6 hours or overnight. Test by pressing a pearl between your fingers — it should mash easily and feel soft all the way through with no hard, white centre. Drain any remaining water completely.
2. Heat ghee in a pan, add cumin seeds and let them sizzle, then add curry leaves and chopped green chillies. Add the diced potatoes and sauté, stirring occasionally, until they're fork-tender and lightly golden at the edges — about 6-8 minutes.
3. Stir in the crushed peanuts, salt and a small pinch of sugar to balance the flavours.
4. Add the soaked sabudana and toss gently with a light folding motion rather than vigorous stirring, which can turn the pearls gluey. Cook on low heat for 4-5 minutes, tossing occasionally, until the pearls turn glossy and translucent all the way through rather than white and opaque in the centre.
5. Turn off the heat, squeeze over fresh lemon juice and toss in coriander. Serve immediately while hot — sabudana khichdi turns sticky and clumps together as it cools, so it's best eaten fresh.