Sabudana Moong Khichdi (Tapioca Pearls in Moong Daal and Vegetables)

Although sago is eaten all over the world, Sabudana or tapioca pearl, made from cassava root, is most widely used in Indian, Bangladeshi and Srilankan cuisines. This vegan and gluten free dish is especially popular during Hindu festivals like Navratri, Shivratri, Ekadashi and is great for breakfast, lunch and dinner. It requires minimal preparation and if you do not have fresh vegetables handy, throw in frozen vegetables. It works just as fine and within minutes, you will have a tasty, nutritious and healthy meal in hand @sarchakra

PREP TIME: 15 mins

COOK TIME: 45 mins

YIELD: SERVES OR MAKES 4-5

Ingredients:

  • Moong Daal: ½ cup
  • Sabudana: 1 cup
  • Coriander leaf: 1 cup washed and chopped 
  • Juice of 2 lemons 
  • Garlic: 1 tbsp 
  • Red chili powder: 2 tsp  
  • Ginger: 1 tbsp 
  • Green chilies: 2 
  • Salt 
  • Turmeric 2 tbsp 
  • Potatoes 4 small, cubed 
  • Asafetida 1 pinch 
  • Cumin seeds 1 tbsp 
  • Whole Red chilies 2 
  • Peas 1 cup 
  • Carrots ½ cup 
  • Beans 1 cup, cut into 1 inch pieces 
  • Sweetcorn ½ can or frozen 
  • Roasted peanuts ½ cup 

Method:

  • Mix coriander leaf, green chilies, ginger, garlic, 1 tsp red chili, the juice of 1 lemon and salt in a blender. Add a little water if necessary. Blend till smooth. Keep aside. 
  • Wash sabudana till the water is clear. Keep it covered in water for at least an hour till the grains puff up. Drain so that there is no excess moisture remaining. Keep aside. 
  • In a pressure cooker dry roast the moong Daal till aromatic. Wash Daal and add 1 & ½ cups of water and cook for 1 whistle. 
  • Heat oil and temper cumin seeds, asafetida and whole red chilies. Add cubed potatoes. Cook till it is golden all over. Add the rest of the vegetables. Cook till nearly done. Add salt, turmeric, 1 tsp red chili powder and coriander chutney. 
  • Add cooked Daal, drained Sabudana and adjust seasoning. Cook covered for 5 mins. Turn the gas off. Stir in the juice of 1 lemon and gently stir with a fork to break any lumps. Sprinkle roasted peanuts. Serve. 
Sautéing Mixed Vegetables
Tempering
Sabudana Khichdi with Moong Daal and Vegetables

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