Sabudana Khichdi (Spicy Tapioca)

Ingredients:

• 2 cups Tapioca (Sabudana)
• 1 cup of Planters Dry Roasted Peanuts
• 2 Russet potatoes, peeled and cut in cubes
• 1 tsp cumin seeds
• 1/2 tsp sugar
• 2 green chilies slit length-wise
• Pinch of asafoetida (hing)
• 4-6 curry leaves
• 1 tbsp lemon juice
• 2 tbsp finely chopped cilantro
• Salt to taste

Preparation:

1. Put the tapioca in a sieve and wash under running water. Drain the water.
   
2. Now soak the tapioca in about 3/4 cup of water for 4-6 hours.
3. Crush the peanuts coarsely in a chopper.
4. Add the crushed peanuts, sugar and salt to the tapioca (after it has been soaked for 4-6 hours), and mix well.
5. Heat oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then the oil is ready.
6. Add cumin seeds, asafoetida, green chilies and curry leaves, and stir for a few seconds.
7. Next add the potatoes and stir fry. Cover until potatoes are cooked.
8. Add the soaked tapioca mix and stir fry for 6-7 minutes till the tapioca becomes translucent and resemble pearls, at the same time making sure the tapioca does not get lumpy.
9. Add lemon juice and garnish with cilantro and stir.