This is a traditional dish from the Indian state of Maharashtra. Even though it is usually made on fasting days when people are not supposed to eat rice/rice related products, my mother used to make this yummy khichdi quite often. So if you are looking for something to make this evening, here goes....
Sabudana – 3/4th cup
Curd – 1/4th cup
Green chillies (finely chopped) – 1-2
Cumin seeds – 2 tsps
Peanuts (peeled, roasted and coarsely powdered) – 2 tbsps (more if you want the khichdi to be more spicy)
Salt to taste
Coriander leaves for garnish
Wash the Sabudana and soak in the curd for about 30 minutes. When you are ready to make the khichdi, heat oil in a pan and add the cumin seeds. As they sizzle, add the green chillies and half of the peanut powder. Sauté well and once it is well combined, add the soaked sabudana (it would have soaked up all the curd). Add salt and a splash of water if it feels too dry. Add the cumin powder, if using and let the khichdi cook on low heat for about 5-6 minutes. Add the remaining peanut powder and turn off the heat. Garnish with coriander leaves and serve hot. Bon Appétit.
Note – 1) I added the peanut powder in two batches as I wanted the crunch to be felt more. You can very well add the whole amount in the beginning itself.
2) Along with the cumin seeds you can also add some cumin powder if you like the flavour of cumin.