Sabudana Khichdi (Tapioca with Potatoes and Peanuts)

Name: Sabudana Khichdi (Tapioca with Potatoes and Peanuts)
Total time: 525
Yield: 6
Ingredients: 2 cups tapioca pearls; 5 medium potatoes, cut into 1-inch cubes; 2 tablespoons vegetable oil, or to taste; 1 teaspoon cumin seeds; 1 cup chopped peanuts, divided; 2 green chile peppers, chopped, or more to taste; 7 fresh curry leaves, chopped, or more to taste; salt to taste; 1 teaspoon white sugar; ¼ cup chopped cilantro (Optional); 2 tablespoons lime juice

Recipe by MSA from allrecipes.com

Dinner,Side Dish 9 Hr. 45 Mins.

Ingredients

6 servings

•

2 cups tapioca pearls
•

5 medium potatoes, cut into 1-inch cubes
•

2 tablespoons vegetable oil, or to taste
•

1 teaspoon cumin seeds
•

1 cup chopped peanuts, divided
•

2 green chile peppers, chopped, or more to taste

•

7 fresh curry leaves, chopped, or more to taste
•

salt to taste
•

1 teaspoon white sugar
•

¼ cup chopped cilantro (Optional)
•

2 tablespoons lime juice

Instructions

Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.
Rinse tapioca again before starting to cook. Drain, cover, and set aside.
Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.
Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.
Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.