Ingredients

• 1 cup - sabudana/ sago
• 1 - potato
• 3 - green chillies
• 1/2 - lemon
• 3 tbsp - peanuts
• 1 tbsp - ghee
• To Temper:
• 1 tsp - ghee
• 1 tsp - jeera
• 3/4 tsp - mustard (optional)
• 1 sprig - curry leaves

How to Make Sabudhana khichdi

• Wash sago well and soak it overnight, with just enough water to immerse the sago.
• Boil potatoes, cube it and keep aside.
• In a non-stick pan, add ghee, temper with mustard if desired and then jeera, followed by curry leaves.
• Add the cubed potatoes, little salt and fry for a minute.
• Add the sago, required salt and stir well.
• Add ghee if needed and keep on medium flame for 4 to 5 minutes, until transparent and soft.
• Make sure you stir, to avoid sticking to the bottom.
• Add crushed roasted peanuts.
• Give it a stir and lastly, squeeze the lemon and toss well.
• Garnish with chopped coriander leaves.
• Recipe courtesy: Rak's Kitchen