Gujarati Sabudana ni Khichdi

Ingredients

• Sago – 1 cup
• Water – ¾ cup, for soaking
• Boiled potato – 1 medium, peeled and cut into 1 cm cubes
• Roasted peanuts – ⅓ cup, cooled and coarsely ground
• Green chillies – 2, finely chopped
• Cumin seeds – 1 tsp
• Curry leaves – 8 to 10, optional
• Black pepper – ¼ tsp, coarsely crushed, optional
• Sugar – 1 tsp
• Lemon juice – 1 tbsp
• Coriander – 2 tbsp, chopped
• Rock salt for fasting, or regular salt – as needed
• Ghee or peanut oil – 1½ tbsp

Method

1. Rinse the sago 3 to 4 times until the drained water is almost clear. Add exactly ¾ cup water—the water should be level with the pearls—and soak covered for 4 to 6 hours or overnight for harder pearls.
2. Press one soaked pearl between two fingers. It should crush easily with no hard white centre. If firm, sprinkle 1 to 2 tablespoons water and rest another 30 to 60 minutes. Drain for 10 minutes so no free water remains.
3. Mix the drained sago gently with roasted peanut powder, salt, sugar and optional crushed black pepper. Coating the pearls before cooking helps distribute the seasoning evenly.
4. Heat ghee in a wide heavy pan over medium heat. Add cumin; when it crackles, add green chilli and optional curry leaves and stir for 20 to 30 seconds.
5. Add the potato and sauté for 2 to 3 minutes until lightly golden at the edges. Reduce the heat to low before adding the sago mixture.
6. Add the sago mixture and fold gently. Cook uncovered over low to medium-low heat for 4 to 6 minutes, turning every 30 to 40 seconds rather than stirring constantly.
7. Stop when most pearls are translucent and glossy and one tastes soft, not chalky. Overcooking makes the starch sticky and causes clumping.
8. Turn off the heat, add lemon juice and coriander and toss once. Taste for the Gujarati sweet-sour balance and serve immediately with curd.