Saboodaane ki Khichdee

Ingredients

• Saboodana (Sago) 1 cup (150 g)
• Peanuts, shelled, roasted, coarsely pounded ½ cup (50 g)
• Ghee 2 tbsp (30 g)
• Zeera (Cumin seeds) 1 tsp
• Sabut lal Mirch (whole dried red pepper) 3-4
• Kadhi Patta (curry leaves) 1 sprig
• Sendha Namak (white rock salt) 2 tsp or to taste
• Chilli powder 1 tsp
• Hara Dhania (Coriander leaves) 1 tbsp (heaped)
• Green Chillies, chopped 1 tsp or to taste
• Lemon juice 1 tbsp or to taste

Preparation

• Wash Saboodana till water clears. Soak in water to about 3cm/1 1/2" above it, for about an hour.

• Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.

• Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.

• Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.

• Take it off the heat, add the lemon juice and mix well. Serve garnished with the hara dhania and the green chillies.