Sabudana Kichidi (Nutty sago and potato)

Overview: This is a mouth watering, protein and carb heavy veggie delight. Made from sago, a starchy ball that becomes soft when cooked, this dish creates an interesting texture to complement the simple flavours of cumin and chilli that create its base.

Ingredients: 2 cups of sago (big size), 3 green chillies, 1 cup of roasted peanuts, 2 tsp cumin powder, 6-7 curry leaves, 1 medium potato, coriander, lemon, yoghurt

Nutritional Information: High in protein and energy (carbs)

Method: Soak the sago for 6-7 hours beforehand. First wash and rinse the sabudana and then soak them in enough water that all of it is submerged in the water. P.S just enough to submerge the sago. Too much will make it mushy.

Next, grind the roast peanuts in a mixer. Wash and chop the potato into 1 inch chunks and par-boil them for 5-10 minutes. Alternatively you can fry the potatoes in the oil itself, will take little while till they turn crispy.

Heat a spot of oil in a non-stick pan on medium heat, add curry leaves, cumin powder and green chillies, let them fry for 1 min and then add the boiled potato. Reduce the flame to medium low and let the potatoes turn crispy golden brown. Add the sago, mix well, for a minute so that everything is well distributed. Sprinkle salt, close with a lid and let it cook for 10 mins... keep in mind to reduce the flame to simmer (low), after 8 to 10 mins check the khichdi and see if there are any hard white sago left, they should be transparent pearls by now.

Check for salt and lastly add peanut powder, mix well and let it cook for another minute. Close the lid and remove from stove. Garnish with fresh chopped coriander. Squeeze a little bit of lime or lemon juice if you want to. Serve with yogurt on the side as this is a fantastic cooling complement.