Ingredients
- 1 1/2 cup Sabudana or Sago soaked overnight
- 1 Green Chili Pepper finely chopped
- 2 Potato cubed
- 1 tsp Cumin seeds Jeer(optional
- 1 tbsp Lemon juice
- 2 tsp Salt
- 2 tbsp Oil
- 1/2 cup Peanuts roasted
- 1 1/2 cup Water for soaking
- Cilantro for granishing
Instructions
- Soak the sabudana in water overnight or for 3-4 hours. Most of the water should be soaked when you are ready to cook. If there is any leftover water, drain it using a colander.
- Heat a wok or kadhai on medium-high heat. Add oil, cumin seeds and green chili to it.
- After they starts to splutter, add the potatoes and salt. The potatoes will take about 5 minutes to get cooked and lightly browned. You can cover with a lid for the initial 2-3 minutes to expedite the cooking.
- Add the sabudana pearls and peanuts . Mix well.
- Change to low-medium flame, keep the lip open and let it cook for about 3 minutes.
- When the sabudana is cooked, the pearls should be transparent and not sticky. Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.
Notes
- You can check if the sabudana is soaked well, by mashing it between your fingers. It should get easily mashed.
- If you want to reduce the cooking time for the potatoes, you can soak the cubed potatoes in water and microwave for 2-3 minutes before adding.
- You can roast peanuts on a pan or in the microwave. I usually roast in the microwave. Keeping them for 1 minute at a time for up to 2 minutes and 30 seconds intervals after that. It is good to keep monitoring the progress, so they don’t get burnt.
