Sabudana Pachadi

Hey! I am the happiest girl in the world now. Guess what? My Aai & Baba (My Parents) have come here last night. Now it's really time for Aai's Khaugiri, her special recipes. Really nothing is as great as eating "Maa ke haath ka khana". Today I am posting another special dish by my Aai, Sabudana Pachadi. Usually in Maharashtra sabudana (sago) is eaten on Fasting day only. But this is not a Fasting dish. It is made up of Sabudana (Sago) & Chana daal. I am very much sure u will also love it……..

Ingredients
Sabudana (sago)- 2 cups
Chana daal - 1 cup
Roasted peanut Powder (Danyacha kut) - 1 cup
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Oil- 2 table spoon
Mustard seeds (Rai) - 1 tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.

Procedure
Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours.At the same time soak Chana daal for 3 hours.
Drain water from chana daal completely. Grind chana daal, ginger and green chilly in mixer to paste. Heat oil in kadai, Put mustard seeds then jeera, haldi. Now add chana daal paste, mix it and cover it with lid for steam. After 2 minutes remove the lid. Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. After two minutes remove the lid. If you find this mixture very dry, you can add little oil into it and again put the lid for one minute. Lastly add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander.

Hey gals, definitely try this….. its yummy!!!!!!

This is my entry for TONGUE TICKLER's FIC - January

and PJ's Event WHO'S GONA COOK FOR ME????