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Sabudana Khichadi is generally eaten during fasting. Mostly we prepare this khichadi using green chillies. But today we will make it using red chilli powder. This tastes just awesome. The main trick for making good sabudana khichadi is to soak sabudana. We will see how to soak sabudana too. This can be a good snack option on non fasting days too.

Ingredients:
• 1 1/2 cups soaked Sabudana
• 1 tsp Ghee
• Cumin seeds,
• 1 medium size boiled, peeled and chopped Potato
• 1 tsp Red chili powder
• 1/2 katori Roasted peanut powder
• Salt to taste
• Sugar
• Finely chopped Coriander leaves

Method:
For soaking sabudana:
• If you want to make khichadi today, soak sabudana previous
night.
• Take sabudana in strainer and wash it under running water really
good for 5-6 times.
• Transfer sabudana into a bowl and add water 2” above it.
• Cover and soak in water for 30-45 minutes.
• After 30-45 minutes, drain all excess water, cover and let
sabudana soak overnight.
• In the morning if you feel sabudana is a bit dry or not well soaked,
then loosen it with fork and sprinkle a little water.
• Again cover and let it soak.
For making khichadi:
• Heat up a pan. Add ghee. When ghee is enough hot, add cumin
seeds and let them splutter.
• Add potato and mix well. Add red chili powder.
• You can increase or decrease red chili powder according to your
taste. Mix well.
• Add soaked sabudana, roasted peanut powder, salt and sugar.
• You can add lemon juice if you like.
• Mix well and fry khichadi on medium heat for about 5-6 minutes.
• The more you fry khichadi the better it will be.
• After 5-6 minutes, cover and cook on medium heat for about 5-6
minutes.
• Stir well and add coriander leaves.
• Mix well again and sabudana khichadi is already.
• You can have it by adding lemon juice.
• This khichadi goes well with curd or buttermilk.

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