Sabudana Chaat

Ingredients

• Sabudana – 1 cup
• Water – about ¾ cup for soaking
• Boiled potato – 1 medium, diced
• Roasted peanuts – ¼ cup
• Cucumber – ½ cup, diced
• Tomato – ½ cup, deseeded and diced, optional
• Green chilli – 1
• Cumin – ½ tsp
• Coriander – ¼ cup
• Lemon juice – 1½ tbsp
• Green chutney – 1 tbsp, optional
• Tamarind-date chutney – 1 tbsp, optional
• Salt – as needed
• Oil – 1 tsp

Method

1. Rinse and soak sabudana 4 to 6 hours until a pearl crushes easily. Drain any free water.
2. Heat oil in a wide pan and add cumin and green chilli.
3. Add the soaked sabudana and a little salt. Cook over low to medium-low heat for 4 to 6 minutes, folding gently, until the pearls are glossy and tender.
4. Add the boiled potato for the final minute just to warm it through, then switch off the heat.
5. Let the mixture cool for 3 to 4 minutes so the fresh vegetables stay crisp.
6. Fold in cucumber, optional tomato, peanuts, coriander and lemon juice.
7. Add green and tamarind-date chutneys only if using, and toss lightly rather than stirring vigorously.
8. Serve immediately. For a fasting version, use rock salt and fasting-compliant chutneys.