1 cup sabudana2 diced potatoes1/2 cup roasted peanuts2-3 chopped green chilies1 tbsp ghee or oil1 tsp cumin seeds1 tsp grated gingerSalt to tasteJuice of 1 lemonFresh 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.