Sabudana Khichdi (Tapioca with Potatoes and Peanuts)

Sabudana khichdi is very easy to make, perfect for brunch or as a side. Originates from the central region of India. It goes well with lassi.

Ingredients

• 2 cups tapioca pearls
• 5 medium potatoes, cut into 1-inch cubes
• 2 tablespoons vegetable oil, or to taste
• 1 teaspoon cumin seeds
• 1 cup chopped peanuts, divided
• 2 green chile peppers, chopped, or more to taste
• 7 fresh curry leaves, chopped, or more to taste
• salt to taste
• 1 teaspoon white sugar
• 0.25 cup chopped cilantro
• 2 tablespoons lime juice

Steps

1. Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
2. Rinse tapioca again before starting to cook. Drain, cover, and set aside.
3. Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
4. Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
5. Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.