Sago Khichdi (4 serves)

This may be a popular dish during certain religious fasts, but it also retains its popularity as a healthy breakfast or tiffin item. Enjoy a steaming mug of masala chai along with the khichdi.

  • Rinse 1 cup sago.  Then soak in 1 cup water overnight or for a minimum of 5 hours.
  • Boil 2 potatoes, peel and dice.
  • While the potatoes are boiling dry roast ½ cup peanuts (we usually use the ones with the skin on but didn't have any so we used cashews instead).  Then crush coarsely with a pestle.
  • Drain the sago, then add the previously roasted and crushed peanuts/cashews, 1 tsp rock salt1 tsp sugar.
  • Heat a pan then add 4 tbsp peanut oil or 2 tbsp ghee and 1 tsp cumin seeds and stir-fry till for a few seconds, till they turn a little darker.
  • Lower the flame, then stir in 1 finely chopped green chilli, 1 tsp grated ginger and 8 curry leaves.  Stir-fry for about 1 minute.
  • Stir in the finely cubed potato and stir-fry for about 2 minutes (you can add some cooked vegetables like carrots and peas at this stage).
  • Add the sago and stir-fry for about 3 minutes.  When the sago starts to become translucent it is cooked.
  • Turn off the flame, and then add 1 tsp lemon juice (optional) and 1 tbsp chopped fresh coriander leaves.

NOTE:  we sometimes use ¼ cup of freshly grated coconut as a garnish.