Sabudana khichdi is one of the best loved breakfasts in India.
tapioca/sago or sabudana
broken raw peanuts
cumin seeds or jeera
medium size potatoes
boiled and cut into small pieces
Rock salt or sendha namak to taste
Garnish: Handful of chopped mint leaves and pomegranate seeds
Soak tapioca or sabudana in 1 cup water for 3 to 4 hours.
Remove the excess water, keep aside.
Heat oil in a pan, add the peanuts in oil, cook until they are lightly brown.
Add cumin seeds. After seeds crack, add green chilies and grated ginger. Stir for a few seconds.
Add boiled potato pieces and cook for few minutes.
Add the soaked tapioca (sabudana) and mix slowly.
Cook for 3-4 minutes on slow flame.
Add salt and cook continuously until tapioca becomes translucence, looks like pearls.
Cover and leave aside for few minutes.
Serve warm,garnish with lemon juice,mint leave and pomegranate seeds.
If you over cook these, they will start sticking together.