You will need:
½ cup Water
1 tbsp Oil
1 potato – peeled, thin, bite-sized slices -or- 1 cup frozen hash brown cubes, thawed
1 tsp Salt
½ tsp Sugar
Plain Yogurt (optional)
Fresh Cilantro, chopped (optional)
Pour tapioca pearls into a large bowl. Rinse pearls with water and drain. Repeat. Add ½ cup Water. Cover with a lid and let sit for 5-8 hours. Overnight works well.
Finely chop the peanuts from Bag 1. After tapioca pearls have sat for at least 5 hours, add the chopped peanuts. Using fingertips, gently incorporate chopped peanuts, separating pearls as you go. The peanut crumbs will prevent the tapioca pearls from sticking.
In large shallow frying pan over medium heat, warm the oil. Fry potatoes* until cooked, about 8-10 minutes, stirring intermittently. Next add contents of Bag 2 (cumin seeds). Fry 1 minute, stirring constantly. Reduce heat to low. Add tapioca-peanut mixture, salt, sugar, and contents of Bag 3 (cayenne powder). Fold mixture with a spatula/turner to prevent crushing the pearls. Cover pan. Let steam for 10 minutes. Fold mixture thoroughly every 2-3 minutes.
Serve with a dollop of yogurt and chopped cilantro.
Makes 3 cups.
Sabudana Khichdi is served in India as a savory breakfast, light lunch, or afternoon snack.
* To kick it up a notch, also add chopped chilies.