Ingredients:

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1 cup sabudana 2 diced potatoes 1/2 cup roasted peanuts 2-3 chopped green chilies 1 tbsp ghee or oil 1 tsp cumin seeds 1 tsp grated ginger Salt to taste Juice of 1 lemon Fresh coriander leaves

Wash the sabudana under cold water until the water runs clear. Drain and set aside for 15 minutes.

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Step 1:

Heat ghee or oil in the pressure cooker. Add cumin seeds, chopped green chilies, and grated ginger. Cook for a minute until fragrant.

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Step 2:

Add the diced potatoes to the pressure cooker and saute for 2-3 minutes until they start to soften.

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Step 3:

Add the rinsed sabudana to the pressure cooker. Mix well with the potatoes and spices.

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Step 4:

Close the lid of the cooker and cook on a medium flame for 2 whistles. Turn off the gas and allow the pressure to release naturally.

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Step 5:

Once the pressure has released, open the lid carefully. Stir in the ground peanuts, salt to taste, and lemon juice. Mix well.

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Step 6:

Garnish the sabudana khichdi with chopped coriander. Serve hot with a side of yogurt or chutney.

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Step 7:

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