Non-sticky Sabudana Khichdi (Tapioca Pearl Pilaf)

If you grew up in Maharastra, poha (flattened rice), sabudana (white tapioca pearls), and upma (savory semolina) are few of the staples in a household. Although, sabudana wasn’t made that often in my house. It was only made especially when my mom would fast on an auspicious day. She would make this with lots of peanuts, boiled potatoes, freshly crushed black pepper, and generous amount of lemon juice. I am sure everyone has a type of sabudana khichdi they like, but the way my mom made it – is my favorite. It was non-sticky, had right amount of spices and just perfect. Staying far from home has made me crave for my childhood favorites even more. Here is my version of this uber delicious sabudana khichdi –

Ingredients: Serves 4

2 cups sabudana
3-4 cups water
2 vertically slit green chillies
2 tsps black pepper powder
5-6 roughly torn curry leaves (gives the raw fragrance)
2 tbsps oil
1 and 1/2  tsp cumin seeds
2 cups chopped and cubed potatoes, soaked in cold water
1/2 cup dry roasted & unsalted peanuts
Salt to taste
Juice of 1 lemon
1/4 cup chopped coriander/cilantro

Method:

*Put the sabudana in a bowl. Wash it 5-6 time or until the water is clear.

*Now soak them in water for 30-40 minutes. Drain the excess water and let keep it in a colander for 5-6 hours or overnight and let it dry and fluff up.

*In a deep pan, heat the oil on a medium flame.

*After a minute or so, add in the cumin seeds, curry leaves and green chillies. As they begin to crackle, add potatoes (without the water they are soaked in) and cook them on a low flame until soft , stirring occasionally. Add some salt (Go easy here as we will add some salt in the sabudana too. )

*In the meantime, roughly crush the peanuts in the blender.

*Prep the sabudana with – some salt, peanuts, lemon juice, and cilantro. Mix it well.

*Add black pepper to the potatoes and give it a last stir before adding sabudana. Then add sabudana, and cook it until it turns translucent.
Give it a taste test and adjust salt per your preference.

*Turn off the heat and let it sit for 10-15 minutes.

*Serve it warm with yogurt <3

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Super quick Dabeli

The days I am exhausted from work I prefer my dinner to be on the table within 30 minutes. But overbuy my groceries so over the weekend when I made misal pav, I had a leftover packet of pav. I don’t know why I was craving for Dabeli among all the dishes I could have made. All you need for this recipe is – onions, tomatoes and potatoes. And, of course store bought pav 😉 Below is my version of instant Dabeli –

Ingredients: makes 9-10 dabelis

For Dabeli filling –

1 medium red onion
2 green chillies
3 roma tomatoes
2 medium boiled potatoes, peeled and then mashed
1 tsp red chili powder
1/4 tsp turmeric
1/2 tsp garam masala powder
1/4 tsp asafoetida (hing)
2-3 tsps coconut sugar
3 tbsps oil (I used 2 tbsps unsalted Irish butter)
Salt to taste

For Peanut mix –

1/2 + 1/4 cup peanuts (1/4 cup will go in the dabeli filling mix and 1/2 cup will be served as a topping)
1 tbsp chaat masala
1/2 tbsp butter

For toasting pav –

1/4 tsp butter for each pav, slit horizontally

For toppings prior to serving –

1/2 cup finely chopped onion
approx. 1 cup size zero (fine) sev
pre-made peanuts

Method:

For Peanut mix –

*Heat some butter on the griddle, and roast peanuts with chaat masala. Keep it on a medium flame while stirring it continously for 2-3 minutes.

*Remove from the flame and keep it aside.

For Dabeli filling –

*In a grinder, blend onions, green chillies, and tomatoes making a fine paste.

*In a pan, heat the oil on a medium flame and add the cumin seeds. When they start to crackle, add the onion/tomato/green chilli paste. Cook for 5-6 minutes until they lose the raw smell. Then add mashed potatoes, asafoetida, red chilli powder, turmeric, garam masala and let it cook for 5-6 minutes or until the mix starts leaving oil on the sides.

*Then 1/4 cup peanut mix and coconut sugar. Give it a taste and add salt per your preference.

*Remove from the flame and divide the mix into 9-10 portions. Then, keep it aside.

Assemble –

*Toast all the pav on a griddle using a butter. Remove from flame and keep all aside.

*Now, place a portion of the filling on the lower half of each pav. Press it gently so the filling squeezes outward. Now take a spoon and spread that filling on sides of the pav.

*Dunk the sides of the dabeli in sev. Top with the chopped onion, peanuts, coriander, and extra sev.

*Repeat for the remaining pav

*Serve it with cilantro-mint chutney or as it is.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky