Sabudana Khichdi

Roasting peanuts, removing skin and grinding to powder is a big task early morning... My friend A had suggested me to do it and store in a large quantity which can also be used  while making vegetable dry curries (palya)....

Just after my first attempt, this has become our weekly breakfast...This requires no more effort than our regular Upma.. I use vegetable cutter for cutting potatoes...

When you balance the taste with handful of green chillies and lemon juice... the joy of chewing and eating it is so fulfilling... This is even a perfect evening snack for guests...

INGREDIENTS:
Serves:2-3
To temper:
2 tablespoons Ghee/Oil
1/4 teaspoon Mustard
1/2 teaspoon Cumin seeds
1/4 teaspoon Asafoetida
2 strings Curry leaves
3-4 Green chillies

1 inch Ginger (grated)
1 medium Potato (cut into very small pieces)
1 1/2 teaspoons Salt

1 1/2 cup Sabudana (soaked overnight)

1-2 teaspoons Lemon Juice
2 tablespoons Cilantro (chopped)
1/4 cup and more Roasted Groundnut powder

PROCEDURE:
1. Immerse Sabudana in enough water overnight. Do not put in more water, Sabudana will turn gooey.
2. Cut Potato into very small pieces.
3. In a pan add the ingredients in the same sequence as listed under 'To temper' giving a continuous stir.
4. When potatoes are cooked add sabudana and stir till it turns transparent. Add the ground peanut powder and stir in medium high flame.

NOTES:
1. Save the roasted peanut powder in an air tight container to use next time.