Sabudana Khichdi is a traditional fasting dish, especially popular in Maharashtra. During Sharad Navratri, many Hindus prepare these tapioca pearls with potatoes, peanuts and cumin. This Maharashtrian-style version uses rock salt, customary during fasting.

Ingredients

• 1 cup sabudana (small white tapioca pearls)
• 2 medium potatoes, boiled, peeled and diced
• ½ cup roasted unsalted peanuts, coarsely crushed
• 3 tablespoons ghee or peanut oil
• 1 teaspoon cumin seeds
• 1 green chilli, chopped
• ½ teaspoon sugar, optional
• Edible rock salt (sendha namak), to taste
• 1 teaspoon lemon juice
• 1 tablespoon chopped coriander, optional
• Water for soaking

Instructions

• Rinse the sabudana thoroughly. Add enough water to cover and soak for 3-5 hours or overnight, depending on the variety. A pearl should squash easily between your fingers without a hard center.
• Drain thoroughly. Mix with the peanuts, rock salt and sugar.
• Heat the ghee in a pan over medium-low heat. Add the cumin and let it crackle.
• Add the chilli, then the potatoes. Stir for a minute.
• Add the sabudana mixture. Stir gently over low heat for 3-5 minutes, until the pearls turn translucent. Avoid overcooking.
• Remove from heat, add lemon juice and coriander, and serve warm.