Ingredients :
Sabudana or sago pearls - 1 small bowl
Peanut (moongfali) - ½ cup
Potatoes - 2
Tomato - 2
Ginger paste - 1 tsp
Onion - ½ cup
Chopped chillies - 1 tsp
Cumin seeds - ½ tsp
Black pepper powder - ½ tsp
Red chilli powder (optional) - ¼ tsp
Turmeric powder - ¼ tsp (optional)
Grated or powdered coconut - ¼ cup
Salt or sendha namak - to taste
Pomegranate seeds - ¼ cup
Ghee (clarified butter) or oil - ¼ cup
Chat masala - ¾ tsp
Lemon - 1
Method -
1. Wash the sago or sabudana 2 times . Strain or remove all the water and put the sago or sabudana in the bowl, add water upto the sago or sabudana level and not just above it to make it unsticky, fluffy and soft for for 1½ hours.
2. Take a pan, put 2 spoon ghee (clarified butter) or oil, hot it. First, add peanuts or moongfali and then potatoes one by one, separately. Roast or shallow fry on low-medium flame to light brown colour and soft.
3. Add 1 spoon ghee or clarified butter or oil in the same pan. Add cumin seeds, sorte it to splutter or crackle, then add ginger paste, chopped chillies, sorte all and roast or cook for light brown colour.
4. Add chopped onion, sorte it and roast or cook for light brown colour. Then, add chopped tomato, cook to soft. Add ¼ tsp turmeric powder (optional), ½ tsp black pepper powder, roast well for a minute.
5. Add roasted potatoes, roasted peanuts and soaked sabudana or soaked sago pearls. Mix all well gently. Add ¾ tsp chat masala for spicy-tangy flavour.
6. Mix well and cover with a lid to cook for 5-6 minutes on low flame till sago pearls or sabudana turns soft, unsticky and fluffy.
7. Squeeze 1 lemon (not on the very hot temperature to avoid bitterness) and serve sabudana khichdi or spicy-tangy sago mixture with grated or powdered coconut and anar or pomegranate seeds.
*Enjoy this tasty-new-healthy and favourite fast or vrat recipe or anytime made snack sabudana khichdi or sago pearls spicy-tangy mixture with less ingredients, easy and new way!