SABudaana Khichdi

20140616-052501 pm-62701010.jpgIngredients
1cup – Sabudaana soaked
1 no. – Potato thinly sliced
3 nos – Green chillies slit
10-12 nos – Curry leaves
1 tbsp – Jeera/cummin seeds
2 tbsp – oil
1/4 cup – Grated coconut
1/4 cup – roasted and coarsly powdered peanuts
3 tsp – Sugar
1 no – lemon
1/4 cup – chopped coriander leaves
salt to taste

Preparation
Wash and soak sabudaana for an hour. Soak it in water just enough to cover the sabudaana. Not more. Cover it and leave it aside for the sabudaana to soak all the water. Once im 15 mins stir it lightly using a fork. Sabudaana will bloom up well and it should be nice and seperate.

Thinly slice potato with the peel and sosk it in salt water so that it doesnt discolour.

20140616-054358 pm-63838654.jpgMethod
In a wok heat oil. Add jeera to this. Let it turn gold. Then add slit green chillies and curry leaves to it. Let it crisp up. To this add thinly sliced potato. Cover it and cook.

In the meantime add half of the crushed peanut, salt, sugar and lemon juice to the soaked sabudaana and mix it well with a fork.

Once the potato is cooked add the sabudaana mixture to this. Mix it lightly. Check for salt, sugar and lemon juice. Add more if you feel like. It should be a perfect balance of salt sugar and lemon juice.Cover it and cook it for a couple of minutes more. It should be nice, light and seperate. Sprinkle water only if you feel that sabudaana hasnt cooked at all. You usually will not require water as lemon juice should be just enough.Sabudaana will change its looks from opaque to translucent and thats when you switch off the flame.

Garnish it with the remaining crushed peanut, grated coconut and chopped coriander leaves.

20140616-054252 pm-63772121.jpg


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