How to Make the Perfect Maharashtrian Sabudana Khichdi

Step 1

To make the sabudana soft but not mushy, soak it in enough water for four to six hours or overnight.

Step 2

Cook diced potatoes in hot ghee or oil until they become tender. Add cumin seeds and allow them to splutter.

Step 3

When the green chilies are chopped and have cooked for a minute, add the ground peanuts and stir.

Step 4

Toss the soaked sabudana into the pan with the other ingredients, being careful not to overmix to prevent mushiness.

Step 5

Sabudana should be cooked on low heat until it turns translucent and sticky, after seasoning with salt and optional sugar.

Step 6

To add more flavor and freshness, turn off the heat and garnish with freshly chopped coriander leaves.

Step 7

Enjoy warm, accompanied by plain yogurt or salad and lemon wedges on the side.