Reshma Aslam tells us how to prepare one of the most preferred breakfast dishes in India. 

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Did you know that this Indian dish -- that's specially made during fasts -- can be an excellent choice for a healthy breakfast?

Being mildly spicy with peanuts lending more flavour and crunch, you are sure to find this recipe appetising.

Take a look! 

Sabudana Khichdi

Ingredients 

• 1 cup sabudana
• 1/2 cup peanuts (roasted until light brown and coarsely ground)
• 1 small potato (peeled and cut into cubes)
• 2 to 3 green chillies (chopped)
• 1 tsp cumin seeds
• A handful of chopped coriander leaves
• 1 tsp sugar
• 1 tbsp ghee
• Juice of one lemon
• Salt to taste

Method

For soaking sabudana

• Wash sabudana and drain it well.
• Take a flat vessel and add washed sabudana.
• Add water. Make sure that the level of the water shouldn't be above the level of the sabudana in the vessel.
• Soak it overnight.

For making khichdi

• Heat a vessel and add ghee.
• Add cumin seeds.
• When the cumin seeds start to crackle, add green chillies and add sliced potatoes. Fry well.
• Once the potato cubes are fried, add soaked sabudana and switch off the gas.
• Add ground peanuts and mix well.
• Add lemon juice and salt, sugar. Mix further.
• Add chopped coriander leaves and keep mixing.
• Switch on the gas and simmer for 10 minutes on low flame.
• Remove from the gas and serve hot.

*Lead image used for representational purposes only.

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