Many Indians keep fast during certain days. On those days they avoid eating foods with pronounced flavor which are called tamasic (bitter, sour, pungent, salty and dry) like garlic, asafetida, tamarind etc. They adhere to strict vegetarian diet which is sattvic (simple) like fruits, potatoes (root vegetables), rajgara (amaranth), singoda (chestnuts), sabudana (tapioca).
Ingredients
1 ½ cup sabudana (tapioca pearls)
1 medium size potato, cut into ¼ inch dice
4 tablespoons olive oil or more
1 teaspoon cumin seeds
1 jalapeno or serrano chili, finely diced
10-12 curry leaves
1-inch piece of ginger, finely minced
1 teaspoon salt or to taste
3 teaspoons sugar or to taste
¼ cup roughly chopped roasted peanuts, for garnish
¼ cup chopped cilantro, for garnish
½ cup plain yogurt, for serving
Directions
Transfer sabudana to a mixing bowl and cover them with water. Let them soak in water for at least two hours or overnight. (it should be almost double in size).
In a wok or frying pan heat oil on medium heat until shimmering. Add cumin seeds and let them sizzle. Add curry leaves and green chili. Sauté them until almost dry. Add ginger and potatoes. Add couple of tablespoons water and season potato with ½ teaspoon salt. Stir potatoes to cover them with spices. Cover wok or pan and let potato cook until tender, 7 to 8 minutes. Stir occasionally so that potato does not stick to bottom.
Uncover wok or frying pan. Let water evaporate if any left in wok or pan. Drain sabudana (if there is excess water) and gently separate the pearls with a fork. Add sabudana to wok or pan and immediately stir them so that they do not clump together. If khichdi looks dry add more oil, a tablespoon at a time. Season khichdi with salt, sugar and stir. Cover wok or pan for not more than 2 to 3 minutes. Uncover and garnish with peanuts and cilantro. Immediately serve with plain yogurt.
Recipe by Lovely Masala at http://www.lovelymasala.com/gujarati-khichdi/