Sabudana khichdi

Sabudana khichdi is one of K's favorite dish (if made right) and I got this recipe from my MIL. It is very important to get the texture of the sago right. There are times the sago becomes a sticky lump and other times when it is too dry and hard. Trick is to soak the sago well and the method given in the recipe below works for me. But the soaking time might differ with different brands of sago so just keep trying till you get it right.

Sabudana khichdi 

1 1/2 cups sago, soaked and drained
1/2 cup peanuts, roasted and ground coarsely
2 big potatoes, boiled and mashes
2 green chilies, chopped
1 tbsp cumin seeds
3-4 tbsps oil
coriander leaves, chopped, for garnishing

Wash the sago, and soak it in just enough water for 2 hours. Drain, spread the sago on a plate and keep it aside for minimum 1 hour. Keep the plate covered so that the moisture is retained. Heat oil and add cumin seeds. When they splutter, add green chilies. Then add potatoes, peanuts, salt and mix well. Add sabudana, mix well, and cook on low flame for 5 minutes. The sago was tender and moist and hence in 5 minutes the dish was ready. But if you think the sago is not fully cooked, cover and keep on gas for longer time (maybe 10-15 minutes), stirring once in while. Garnish with coriander leaves.