Saboodane ki Khichdi

Ingredients

• Sago ('saboodana')1 cup (150 g)
• Roasted peanuts1/2 cup (50 g) shelled,
• Salt 2 tsp
• ‘Garam masala/4 tsp
• Turmeric (Haldi) 1/2 tsp
• Powdered red pepper 1 tsp
• Oil 2 tbsp  
• Mustard seeds (Sarson)  1 tsp
• Whole red peppers  3-4
• Curry leaves  7-8 or 1 tsp dried and crushed
• A pinch of asofetida (Hing)
• Chopped coriander leaves (hara dhania) 1 heaped tbsp
• Green chillies (optional) 1 tsp chopped
• lemon juice 1 tbsp

Preparation

• Pick the sago and wash very well, till the water clears. Soak the sago in water to cover at least 3 1/2" above it, for about 1 1/2 hours.

• Drain the sago in a colander, then spread it over a thick cloth for about 1/2 an hour, for the water to drain out very well-- this is important, as other wise when cooked, the sago will stick together in lumps.

• In the meantime, pound the peanuts coarsely (somewhat like coarse bread crumbs).

• When the sago is dried out, add the peanuts, salt, turmeric, 'garam masala' and the powdered red pepper to it, and mix well.

• Heat the oil, and add the mustard seeds, red peppers, curry leaves and asofetida to it. When the mustard seeds begin to splutter, add the sago mixture and turn around over low heat, till mixed well and heated through ( about a minute).

• Turn off the heat and add the lemon juice and mix well.Serve garnished with the coriander leaves and the green chillies. This can be accompanied with a coriander or coconut 'chutney' if so desired.