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The original Sabudana Khichdi is made with Tapioca Pearls. The reason the word sabudana is between quote marks is because there is no sabudana or tapioca pearls used in this recipe. They are substituted with millets to make a gluten free version.
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Ingredients:
1/4th cup Jowar aka Sorghum aka New Quinoa
1 tablespoon peanuts
1 green chili1 teaspoon oil
1/4th teaspoon mustard seeds
1/4th teaspoon split skinless blackgram (urad dal)1/2 teaspoon salt
Procedure:
1. Wash the jowar and soak for 2 hours.
2. Then pressure cook it for 15 minutes or until squishy soft.
3. Once cooked, let it cool down and spread it out in a plate to dry.
4. In a blender, mix the peanuts and green chili to make a course powder. Set aside to use later.
5. In a vessel, heat the oil. Once hot, lower the flame and add in the mustard seeds and urad dal and stir till they start to cackle.
6. Add in the course powder mixture, salt and mix well.
7. Add in the cooked jowar and stir lightly in the flame for 1-2 minutes.
Your Millet "Sabudana" Khichdi is ready!
Note:
1. You can use chopped peanuts or coriander as garnish.
2. If it's a bit dry for your palate, you can have it with curd or yogurt.
