Sabudana and Moong Dal Khichdi

Step 1: Boil Sago and Moong Dal

In a pot of boiling water, add 2 tsp of salt. Then, add 3/4 cup of small sago and 1/2 cup of soaked moong dal. Cook on medium flame, stirring occasionally, until the sago pearls become transparent.

Step 2: Drain and Wash

Once cooked, drain the sago and moong dal mixture through a sieve. Immediately wash it under cold running water 2-3 times to remove excess starch and stop the cooking process. This prevents them from sticking together. Set aside.

Step 3: Fry Nuts

Heat 3 tbsp of oil in a wide pan. Add 1/4 cup of cashews and fry on low-medium heat until they turn light golden brown. Remove them from the pan and set aside. In the same oil, add 1/4 cup of peanuts and fry until they are crunchy and have darkened slightly. Remove and keep them with the fried cashews.

Step 4: Prepare the Tempering

In the remaining oil in the pan, add 1 tsp of ghee (optional). Once hot, add 1 tsp of fine mustard seeds and 1 tsp of fennel seeds. Allow them to splutter.

Step 5: Sauté Vegetables and Aromatics

Add 2 finely chopped small onions and sauté until they become soft and translucent. Add 3/4 cup of chopped carrots and frozen green peas, along with salt to taste. Cook until the vegetables are slightly tender. Then, add 2-3 slit green chillies and 10-12 curry leaves and sauté for another minute.

Step 6: Add Seasoning

To the pan, add 1/3 cup grated fresh coconut, 1 tsp crushed black peppercorns, 1 tsp chilli flakes, and 1 tsp jaggery powder. Mix everything well and cook on medium flame for 1-2 minutes to combine the flavors.

Step 7: Combine Everything

Squeeze in 2 tsp of lemon juice. Add the boiled and washed sago-moong dal mixture to the pan. Gently mix everything together until well combined. Cook on low to medium heat for 1-2 minutes.

Step 8: Garnish and Serve

Finally, add the fried cashews and peanuts, 2 tbsp raisins, and 2 tbsp chopped fresh coriander leaves. Give it a final mix and turn off the flame. Serve hot.

• Soak moong dal for 2-3 hours for faster and even cooking.

• If not soaking the dal, boil it until it's half-cooked before adding the sago, as unsoaked dal takes longer to cook.

• Use a generous amount of salt in the boiling water as most of it will be drained away.

• Thoroughly wash the boiled sago and dal mixture with cold water to remove excess starch and prevent it from becoming sticky.

• Adding a little ghee to the tempering enhances the overall flavor of the dish.

• You can use regular-sized sago, but reduce the quantity to 1/2 cup as it expands more than small sago.

• The entire dish can be prepared in ghee instead of oil for a richer taste.

• Sugar can be used as a substitute for jaggery powder.

• Raisins are optional but add a nice touch of sweetness.