Sabudana Kichdi is a maharashtrian dish, prepared usually during the fasting days. It is also a good lunch box idea.
Saboodana Kichidi – Lunch box
|1 no||Potato (medium)|
|1 tsp||Jeera (cumin)|
|3 nos||Green chilles[slit open]|
|½ cup||Peanuts (groundnut)|
|Oil ( as per need)|
|3 stks||Corriander chopped|
1. Soaking the Sabudhana
Take the Sabudhana in a bowl and soak it in water for about 30 mins. Please don't soak it for a long time. Drain completely. Cover and let it sit for about 4-5 hours. What we get from that is good soaked Sabudhana pearls soft and nice. If you press a pearl between your fingers at this point it will mash completely.
Slice the medium potato into thin chips. Roast the chips in about 2 tablespoons of oil or you may even broil them for 2-3 mins. Alternatively you can boil, peel and mash the potatoes.
Dry roast the peanuts until the rawness is gone. Cool and grind coarse.
Mix this ground peanut powder with the soaked sabudhana pearls.
4.Now we start making the kichdi,
Heat Oil in a kadai on medium high, about 1 tbsp should be enough. Add in the green chillies and saute them for a min, splutter the cumin seeds. Now add in the sabudhana- peanut mix and the salt (adjust as per taste), mix well. Add the potato roasted slices or mashed, cover and cook on medium for about 20 mins. Check in between for the level of doneness , mix again and cover. Be careful not to burn it. If they stick to the bottom, try separating it and mixing in again. In about 20 mins or less Kichdi is ready.
Garnish with chopped corriander leaves.
Enoy with a hot cup of masala tea.
You may also sprinkle some sugar on it.