"Although sago is eaten all over the world, Sabudana or tapioca pearl, made from cassava root, is vegan and gluten free and is great for breakfast, lunch as well as 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."
Sabudana Moong Khichdi (Tapioca Pearls in Moong Daal and Vegetables)
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 4-5
Recipe Card
ingredients
- 1/2 cup moong daal
- 1 cup sabudana
- 1 cup washed and chopped cilantro
- juice of 2 lemons
- 1 tbsp garlic
- 2 tsp red chili powder
- 1 tbsp ginger
- 2 green chilies
- salt
- 2 tbsp turmeric
- 4 small cubed potatoes
- a pinch of asafetida
- 1 tbsp cumin seeds
- 2 whole red chilies
- 1 cup peas
- 1/2 cup carrots
- 1 cup cut into 1 inch beans
- 1/2 can or frozen sweetcorn
- 1/2 cup Roasted peanuts
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Stir in the juice of 1 lemon and gently stir with a fork to break any lumps. Sprinkle roasted peanuts. Serve.