1 & 1/4 cup Water for soaking (Paani)
1 tsp Cumin seeds (Jeera) (optional)
1 green Green Chilly finely chopped (Hari Mirch)
2 Potatoes cubed (Aloo)
2 Carrots grated (Gajar)
1/2 cup Green Peas (Matar)
2 tsp Salt (Namak)
1/2 tsp Sugar optional (Shakar)
1 tbsp Lemon Juice (Nimbu)
1/2 cup Peanuts roasted and coarsely grinded (Singhdana)
Cilantro for garnishing (Dhania Patte)
- Wash the sabudana and soak in water overnight. Most of the water should be soaked when you are ready to cook. If there is any leftover water, drain it using a colander.
- Preheat the Dutch Oven on medium heat. Once done add cumin seeds and green chili to it.
- After they start to splutter, add the potatoes, carrots, peas, little water and salt. Place the lid on with the Redi-Temp valve open. Once it whistles or you see the steam; close the Redi-Temp valve & switch the heat to low.
- Open the lid & add the sabudana, peanuts and sugar. Mix well.
- Place the lid on and let it cook for about 5 minutes.
- When the sabudana is cooked, the pearls should be transparent and not sticky. Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.