Sabudana Khichdi

Method

Soak the sabudana in water for 30 minutes until the pearls soften and become translucent, then drain well. Boil the potatoes until just cooked, peel and cut into small cubes. Roast the peanuts in a dry pan until fragrant, then roughly crush them. Heat the groundnut oil in a large pan and temper the cumin seeds, then add the finely chopped ginger and green chillies, stirring for 30 seconds. Add the drained sabudana and cubed potatoes to the pan, stirring continuously for 4-5 minutes to coat evenly with the oil and spices. Fold in the roasted peanuts and season with salt, then finish with fresh lemon juice and scatter coriander leaves over the top. Serve warm immediately.