Wash the sabudana thoroughly in running water. Drain all the water. Add 1½ cups of water to the washed sago and let it soak for 30 minutes to 4 hours (step 1). The sabudana will soak most of the water and puff up (step 2). To check if the sago pearls are soaked, take one pearl and press it between your thumb and finger. It should mash lightly without fully falling apart (step 3). Once the sabudana is soaked, pour it into a sieve so that any excess water can drain. Let it sit for 10 minutes (step 4). Draining the soaked sago is an important step and cannot be skipped.
Ingredients for making authentic sabudana ki khichdi.
Mix the drained sabudana with peanut powder, sugar, and salt. Set it aside (steps 5 and 6). Heat oil in a frying pan or kadhai and add mustard seeds. Once it splutters, add cumin seeds, green chillies, and curry leaves (step 7). Add the chopped potato and fry them on medium heat, until they are golden brown and nearly cooked (step 8).
Add the soaked sabudana mixture and mix gently (step 9). Cover and let it simmer for 7-8 minutes on low heat. Stir occasionally so that it doesn’t stick to the bottom (steps 10 and 11). The khichdi is done once the sago pearls turn soft and translucent. Turn off the heat, and add lemon juice and cilantro (steps 11 and 12).
Delicious Maharashtrian-style sabudana ki khichdi is ready to be served.