Microwave Sabudana Lunch Box

Step 1: Prepare Sabudana

Take 1 cup of sabudana (tapioca pearls) in a bowl. Wash it thoroughly with water. Add enough water to cover the sabudana and soak for 30 minutes. After 30 minutes, drain all the water completely. Refrigerate the drained sabudana overnight or for a few hours until it's soft and separated. The pre-soaked sabudana can be stored in the refrigerator for up to 2 weeks.

Step 2: Microwave Tempering Base

In a microwave-safe bowl, add 2 tablespoons of cooking oil, 1 teaspoon of cumin seeds, 0.5 teaspoon of mustard seeds, and 1/3 cup of peanuts. Mix well. Microwave this mixture for 1 minute.

Step 3: Cook Vegetables

To the microwaved tempering base, add 1 chopped boiled potato and 0.5 cup of corn and peas. Add salt to taste. Mix everything thoroughly. Cover the bowl and microwave for 2 minutes.

Step 4: Combine and Microwave Sabudana

Add the soaked and drained sabudana to the bowl with the cooked vegetables. Add chopped green chillies (2-3), chopped ginger (1 inch piece), and curry leaves (5-6 leaves). Sprinkle 1-2 teaspoons of mixed red chilli, coriander, and cumin powder. Mix all ingredients well until evenly combined. Cover the bowl and microwave for 1 minute.

Step 5: Final Touches and Serve

After microwaving, the sabudana pearls should look separated and not sticky. Add 1/3 cup of grated coconut and squeeze fresh lemon or lime juice to taste. Mix everything one last time. The Microwave Sabudana is now ready to be packed for a lunch box or served for dinner.

• Soaking sabudana overnight or for a few hours after draining water helps achieve perfectly separated pearls.

• The soaked and drained sabudana can be refrigerated for up to 2 weeks, making meal prep easier.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Add other vegetables like carrots or bell peppers for more nutrition and flavor.

• For a richer taste, you can add a pinch of sugar or jaggery.