Maharashtrian Tapioca Pearl Khichdi with Potato and Crushed Peanuts

What you need

• 200 g (1 cup) tapioca pearls, medium size (sabudana)
• 60 g (1/2 cup) roasted peanuts, unsalted, coarsely crushed
• 2 medium potatoes, peeled, cut into 1 cm (1/2 in) cubes
• 2 tbsp ghee
• 1 tsp cumin seeds
• 8 leaves fresh curry leaves
• 2 green chilies, finely chopped
• 1 tsp fresh ginger, grated
• 1/2 tsp salt, rock salt if you have it
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped

Method

Restated from the original video

1. 1

   Rinse the pearls in a sieve under cold water, rubbing gently, until the water runs almost clear.

2. 2

   Drain well, put the pearls in a bowl and add 200 ml (3/4 cup) of cold water, just enough to be level with them. Cover and soak for 6-8 h or overnight.

3. 3

   Press one pearl between your thumb and finger. It should crush easily with no hard white core. If any are hard, sprinkle over 2-3 tbsp of water and wait 30 min.

4. 4

   Tip off any water left in the bowl. Toss the pearls with the peanuts and half the salt, keeping them loose and separate.

5. 5

   Heat the ghee in a wide non-stick pan over medium heat. Add the cumin seeds and let them crackle for 10 seconds.

6. 6

   Add the curry leaves, green chilies and ginger and fry for 30 seconds.

7. 7

   Add the potatoes and the remaining salt. Cover and cook over medium-low heat, stirring now and then, until tender with golden edges, 8-10 min.

8. 8

   Add the pearl and peanut mixture and stir gently. Cook uncovered over low heat until the pearls turn translucent, 4-5 min. Stir as little as you can, or they clump.

9. 9

   Turn off the heat. Stir in the lemon juice and coriander, cover and rest for 2 min. Serve hot.

Imported from cookingfromheart.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.