Festive Sabudana Khichdi with Roasted Peanuts

Wash the sabudana thoroughly in 3-4 changes of water until the water runs almost clear. This removes excess starch and prevents stickiness.

Soak the washed sabudana in just enough water to cover the pearls, no more. They should absorb all the water. Soak for 4-6 hours or overnight. After soaking, the pearls should be swollen, soft, and easy to crush between your fingers.

If there is any excess water after soaking, drain it completely. Fluff the sabudana gently with your fingers to separate any clumps.

Dry roast the peanuts in a pan over medium heat until fragrant and the skins begin to flake, about 5-6 minutes. Let them cool slightly, then crush coarsely in a mortar and pestle or pulse briefly in a blender. You want chunky pieces, not powder.

Heat ghee in a wide, non-stick pan or kadai over medium heat. Add cumin seeds and let them sizzle. Add curry leaves and green chilies, stirring for 30 seconds.

Add the diced potatoes and cook, stirring occasionally, for 6-8 minutes until they are tender and lightly golden on the edges.

Add the soaked sabudana to the pan. Sprinkle the sugar and salt over the top. Gently fold and toss using a light hand, being careful not to mash the pearls. Cook for 4-5 minutes until the pearls turn translucent and glossy.

Add the crushed peanuts and toss gently to distribute evenly. Cook for another minute.

Remove from heat. Squeeze the lime juice over the top, garnish with fresh cilantro and grated coconut, and serve immediately.