Sabudana Khichdi

Wash sabudana under cold water until the water runs clear. Soak in just enough water to cover (about 1 cm above the pearls) for 4–6 hours or overnight. The pearls should be soft and separate, not mushy or stuck together.

Drain any excess water from the soaked sabudana. Spread on a plate and check — each pearl should be soft when pressed but not sticky. If they stick together, spread them out and let them dry for 15 minutes.

Mix the drained sabudana with crushed roasted peanuts, sugar, and rock salt. Toss gently to combine.

Heat ghee in a wide, non-stick pan over medium heat. Add cumin seeds and let them splutter.

Add curry leaves, green chillies, and grated ginger. Fry for 30 seconds until fragrant.

Add the diced boiled potatoes and cook for 3–4 minutes until lightly golden.

Add the sabudana mixture to the pan. Toss gently with a spatula to combine everything without breaking the pearls.

Cook on medium heat for 5–7 minutes, tossing every minute, until the sabudana turns translucent and is cooked through. Do not stir too vigorously or the pearls will break.

Squeeze lemon juice over the khichdi and toss once more.

Garnish with fresh coriander leaves and serve hot. This dish is traditionally eaten during Hindu fasting days (vrat).