Soak Sabudana in water for 2 hours. Then drain the water by putting it in the sieve. Put the sieve beneath the tap and under running cold water for a minute and stir slowly. Keep sieve on any pan for a while for removing remaining drops of water.
Roasting Peanuts and Cashews
Heat 1 tbsp ghee in a pan. Add peanuts and cashews into it. Continuously stir and roast till it starts releasing a nice smell and looking golden brown. Keep it aside.
Making Sabudana Khichdi
In the remaining ghee, heat an additional 1 tbsp.
Add green chilli and ginger into it. Cook both the ingredients for a minute.
Then add boiled potatoes and let them roast for 5 minutes.
Add spice mix – 1 tbsp coriander powder, 1 tsp red chilli powder and 1 tsp cumin powder. Add Sendha Namak or Himalayan Pink Salt or normal salt (if not fasting) as per your taste. I added 1/2 tsp in this recipe. Mix everything well and cook for 2 minutes.
At this stage, add soaked Sabudana or tapioca pearls. Mix well.
Cover the pan and let it cook on low flame for 2-3 minutes.
Open the cover after 2-3 minutes and mix roasted peanuts and cashews into it.
Switch off the stove. Add coriander leaves and lemon juice. Mix well.
Sabudana Khichdi is ready.
For non-sticky Sabudana KhichdiAlways soak Sabudana in sufficient quantity of water i.e. double the quantity of Sabudana and soak for 2 hours. Also, don’t forget to rinse it under cold water after soaking.For Vegan Sabudana KhichdiReplace ghee with oil. We don’t use oil during fasting. That’s why this recipe is traditionally made with ghee. But roasting nuts and making Sabudana khichdi can be done with oil also.Don’t overcook SabudanaWhy we add Sabudana at the last in the recipe because it gets sticky and lumpy very quickly and that’s why I told you to cook with a closed lid on low flame. As such, avoid overcooking Sabudana.