Masala Sabudana khichdi

 

Wash the sago 4-5 times in running water to get rid of the starch. Drain the water completely and sprinkle 2 hands of water and mix well.Cover and keep it aside for 4-5 hours. Overnight is also fine.

Adding too much water while soaking will make the upma sticky. Add red chili powder. turmeric powder and salt to the sago and mix well.

In a pan add oil and add mustard seeds, curry leaves, and green chili.Add the finely chopped onions and saute till translucent. Add carrots, peas at this stage and cook for few minutes in a medium flame. Stir in between. Cook till crunchy.

Meanwhile coarsely pulse the roasted peanuts and keep aside.

Add the soaked sago pearls and mix gently. Cook for 5 minutes in medium flame. Add the pulsed peanuts to this and mix well.Drizzle lemon juice.Masala sabudana khichidi is ready to serve.

Always serve hot.

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