Breakfast sago pilaf (sabudana khichadi)

Ingredients

• 400 g (2 cups) Indian sago (see Note)
• 400 g desiree potatoes, peeled and halved
• 60 ml (¼ cup) ghee
• 2½ tsp cumin seeds
• 105 g (⅔ cup) coarsely chopped peanuts
• Handful curry leaves
• ⅛ tsp asafoetida
• 3 long green chillies, seeds removed and chopped
• 1½ tbsp finely chopped ginger
• 2 tsp sugar
• 2½ tbsp lime juice
• Coriander leaves, to serve

Soaking time 2 hours

Instructions

Combine the sago with 500 ml (2 cups) water in a bowl then stand for 1-2 hours or until the sago has absorbed all the water and is quite dry.

Meanwhile, cook the potato in boiling, salted water for 15 minutes or until tender. Drain well, cool then cut into 1cm pieces.

Heat the ghee in a large, non stick frying pan over medium then add the cumin seeds and cook for 30 seconds or until fragrant. Add the peanuts and curry leaves, reduce the heat to medium low and cook, tossing the pan often, for 3 minutes or until peanuts are golden. Add potatoes, asafoetida, chilli, ginger and cook, stirring, for a further 2 minutes. Reduce heat to medium-low, add the sago, sugar and lime juice then cover and cook, stirring occasionally, for 5 minutes or until the sago is soft and translucent, you may need to add more water. Season to taste with salt and pepper and remove from heat. Cover and stand for 5 minutes before serving. Serve garnished with coriander leaves.

Note

• You can buy sago imported from India from Indian supermarkets; it is labelled ‘sago pith (seeds)’.

Photography, styling and food preparation by china squirrel.