Bhatia Sabudana Khichdi (Fast-Day)

About this recipe

Fast-day food in a Bhatia home — sabudana with peanuts and potato, seasoned with sendha namak because regular salt isn't eaten on vrat days. The whole dish stands or falls on the soak: the tapioca pearls must be soaked in water for four hours, then drained thoroughly so they're pliable but not wet. Test by pressing one between your fingers; it should crush easily with no hard centre. Too dry and the khichdi comes out grainy; too wet and it's gluey. The ingredients are spare: sabudana, roasted peanuts, boiled potato, cumin, green chillies, ginger and rock salt. The peanuts are dry-roasted until fragrant, then crushed coarsely for texture. The potato is boiled and cut into small cubes. Once the soaked and drained sabudana is ready, the khichdi comes together quickly: oil is heated, cumin and ginger-chilli are fried briefly, then the potato is added and fried until the edges are slightly golden. The sabudana goes in next, tossed gently to coat in the oil, cooked on low heat for three minutes until translucent — not over-cooked or the texture becomes chewy. The rock salt (sendha namak) is used instead of regular salt for fasting days, bringing a slightly different flavour. Sugar is often added on fasting days for balance. The crushed peanuts are folded in near the end, reserving some to scatter on top for crunch. A squeeze of lemon and a handful of coriander finish it. The texture should be light and each pearl distinct, not mashed together. Serve sabudana khichdi warm on a fasting day, or any day you want a light, digestible meal. It's often served with a dollop of curd or a small bowl of pickle on the side. Can be eaten hot or at room temperature.