Ingredients

• 2 cups - sabodana
• 2 big potatoes
• For Tempering:
• ¼ cup - coarse peanut powder (the peanuts have to be roasted first and then coarsely pounded)
• 4 tbsp - grated coconut
• 3 tbsp - finely chopped coriander leaves
• 2 tbsp - ginger chilli paste
• ½ tsp - cumin seeds
• 2 green chillies
• 10 curry leaves
• 1.5 tbsp - sugar
• 1 lemon (juice)
• masalas to be put in the khichadi
• salt to taste

How to Make Sabodana Khichadi

• Soak the sabodana in water for about 20-30 minutes.
• Squeeze out the water from them and dry on a cloth.
• Peel and chop the potatoes into very small pieces, keep them immersed in water or else they will turn black.
• Keep this aside.
• For Tempering:
• Heat oil in a big kadhai.
• Add cumin seeds and chopped green chillies.
• When the seeds splutter add curry leaves.
• Add the chopped potatoes and cook till tender on a very slow flame.
• Cover with a lid; keep stirring the potatoes after every 2 minutes so that they do not stick to the bottom of the kadhai.
• Add the sabodanas and all the masalas except the grated coconut and coriander leaves.
• Keep stirring on a slow flame till the sabodanas are done.
• Serve garnished with grated coconut and finely chopped coriander leaves.