Akhroti Sabudana Khichadi
Serves
4
Time
30 minutes + overnight soaking
Recipe By
Chef Varun Inamdar
For Walnut Powder
1 cup California walnuts
For Khichadi
1 cup sago pearls/sabudana
1 tbsp ghee
1 tsp cumin seeds
1/4 cup potatoes, boiled, peeled and diced
1/4 cup walnut powder
1/8 cup California walnuts, chopped roughly
1 tbsp green chilli, chopped
1 tsp salt
1 tbsp sugar
For Walnut Powder
1. Dry roast the walnuts in a pan until it’s hot to the touch. Don’t dry roast for a long time, as it may leave out the oil. Keep aside and cool it down.
2. Now add the cooled-down walnuts to a blender and give it a run. Use the pulse option in the mixie. Don’t grind too much, just pulse it for 10 seconds.
3. Now sieve the powder using a sieve. Set the served powder aside. Collect the hard particle and add them to the blender again. Grind them using the pulse option for 10 seconds. Sieve again and collect the fine powder. If needed, sieve and grind again.
4. Cool it down and store it in an air-tight container. Do not attempt to grind all at once, as oil from the walnuts would release and make it pasty.
For Khichadi
1. Rinse sabudana under running water.
2. Transfer the rinsed sabudana to a large bowl.
3. Add 1/2 cup cold water and keep it overnight to soak.
4. When ready to prepare, fluff the sabudana with your fingers.
5. Add the potatoes, roughly cut and powdered walnuts and mix well. Also, add salt and sugar.
6. Add ghee and allow it to heat.
7. Crackle in cumin seeds and green chillies and immediately add in the sabudana mix.
8. Stir well.
9. Cover with a lid and let it cook in its own steam for 5 minutes.
10. Serve hot!
