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 with serving spoon for breakfast or as a snack.