Rinse the sabudana well (4-5 times) till water runs almost clear. This is important to get rid of all the starch.
Transfer sabudana to a wide bowl and soak them in 2 cups of fresh water for 2 hours. They will double in size.
Drain the remaining water using a colnader, and cover the sabudana overnight or at least for 4-5 hours. I usually refrigerate them overnight.
Fluff the sabudana pearls using a fork to separate the pearls without breaking them.
To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should mash easily. If the center feels hard, soak in 2-3 tablespoons of water for another 30 mins and test again.
Skip roasting step if you are using roasted peanuts.
Dry roast the peanuts on medium-low heat until golden and crunchy.
Turn off the heat and allow the peanuts to cool completely.
Optional - Peel the skin off by rubbing the peanuts between your palms.
Coarsely crush the roasted peanuts in a mortar pestle or food processor such it's a mix of peanut powder and bits of peanuts.
How to Make Sabudana Khichdi
In a non stick pan, heat ghee or oil on medium heat. Add the cumin seeds and curry leaves (optional) and allow them to sizzle for a few seconds.
Stir in green chili, potatoes, and a sprinkle of salt. Turn the heat to medium low. Mix well and cook covered for 5-7 mins (or until potatoes are cooked). Stir intermittently to prevent the potatoes from sticking.
Meanwhile, to the bowl with soaked sabudana, add the coarsely ground peanuts, salt, and sugar. Mix well using a fork and keep aside.
Once the potatoes are cooked, add the sabudana peanut mixture to the pan. Mix well and cook covered for 5-7 mins stirring intermittently.Make sure not to overcook, over mix the khichdi, or else it will turn sticky.
When the sabudana pearls turn from white to transparent you know your khichdi is ready. Turn off the heat.
Add lemon juice and cilantro and mix gently to combine. Tasty, soft, non-sticky Sabudana Khichdi is ready!!
Serve Sabudana Khichdi hot on its own or with a bowl of yogurt and/or fruits on the side.
Here are some pro tips to make that perfect, fluffy, non-sticky sabudana khichdi:Rinse the sabudana well until water runs clear to get rid of all the starch which will prevent stickiness later.Soak sabudana in enough water for 2 hours. (1 cup sago soak in 2 cups), they will double in size.Drain the water completely, cover, and refrigerate overnight. Refrigeration allows the excess water to be soaked by sabudana and end result is fluffy and separate tapioca pearls. If they are stuck just fluff them with a fork.If you don't have the time to refrigerate overnight, do it for at least 2-3 hours. Alternately spread them on a plate or paper towel to dry them up. The presence of water will make the khichdi mushy so ensure the pearls are dry.Soaking time: Depending on the quality of the sabudana the soaking time varies. So experiment with your variety. I have observed this process of soaking and refrigerating overnight works with the most quality of Sabudana available in the USA.Check soaked sabudana by pressing between your thumb and index finger. It should mash easily. Grind the peanuts coarse so there are bits of peanuts as well as a powder. The powder helps keep the pearls separate and the peanuts add a nice crunch. Don't overcook: Sabudana cooks fast so overcooking and too much stirring will result in sticky and goopy (mushy) khichdi. You can tell sabudana is cooked when it turns from white to transparent color. Don't cook beyond this point.Some lumps are expected and normal since it is starch after all. Just fluff with a fork and it should separate easily.Use Ghee: use enough ghee to make khichdi It prevents the tapioca pearls from sticking. Skip ghee to make it vegan and use just oil.You can use boiled potato and roasted peanuts to cut down on cooking time even further. To make this recipe even quicker, prep these ahead of time by a day or two - boil the potatoes, soak sabudana, and keep them refrigerated. Roast peanuts and store airtight or use roasted peanuts.