Wash the sabudana (tapioca pearls) with water 4-5 times till the water runs clear, then drain the water. Soak the sabudana for 5-8 hours or overnight.
1 Cup Sabudana (Sago / Tapioca Pearls)
Add salt and pepper to the sabudana and mix gently with a fork.
1 Teaspoon Salt, 1/2 Teaspoon Black Peppercorn (Sabut Kali Mirch)
Heat oil in a pan and add black mustard seeds (rai). When the mustard seeds start to splutter, add cumin seeds (jeera) to the pan.
1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds (Jeera)
Add peanuts to the oil and roast them for a couple of minutes on medium flame. You can also dry roast the peanuts separately in a pan or in the microwave and add them directly.
1/4 Cup Peanuts
When the peanuts are roasted add finely chopped green chillies to the pan.
1-2 Green Chillies (Hari Mirchi)
Add turmeric powder & red chilli powder to the pan and cook for a few seconds.
1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder
Add chopped tomatoes to the pan and cook for a few minutes till they start to leave oil.
2 Tomatoes
Then add boiled and coarsely mashed potatoes to the pan.
2 Medium Sized Potatoes
Add the sabudana pearls to the mixture and gently mix with a fork. Take care not to mash the sabudana.
Cover the pan with a lid and let the sabudana khichdi cook for 3-5 minutes. The sabudana will start to become translucent as they cook. You can also microwave the khichdi to cook it.
Sabudana Khichdi is ready. Garnish with chopped coriander leaves and serve it hot.