Sabudana Khichadi - With a Nutty Twist :)

Ever since I've had exhaustive training in the art of soaking sabudana(sago pearls) from my friend, a Sabudana Khichadi expert, I've had fantastic results, no more gooey lumps :)

But, when I saw Nupur's microwave version for the same, I just had to try it! And try I did with flawless results :)

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Lemme' share with you my Sabudana Khichadi story from my college days :)
Round the corner, on my way to the college, there used to be an elderly vendor(lovingly called maushi by us students), who used to sell some absolutely lip-smacking stuff like Kanda Pohe, Rava Upma, Sabudana Khichadi & Naral Wadi(coconut fudge). I can't say with certainity if I would have made it from the hostel for the early morning lectures if not for the delicious goodies sold by maushi. One just had to reach her cart in time to be able to get a plate of the goods, 'coz no sooner did she open her mega sized aluminium tins, than the students would scamper for a plateful of those :) When I think of it now, it just amazes me as to how good and fresh those snacks were. Also, it was never oily, just perfection to the core. The Naral Wadi used to be in a limited quantity and I used to hope every single day that I get one, at the very least ;) Thank You maushi :)

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I made it with a twist ;) Read ahead for the recipe details....................

Sabudana Khichadi with Pistachio powder

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1 cup sabudana soaked, I usually soak it overnite, you may use your regular method of soaking
1/2 - 3/4 cup crushed Pistachio**
1 tbsp sugar
salt to taste
1 small boiled potato, diced
1 tbsp ghee (Please use this for maximum flavor, will not give the same results without it, IMO)
1 tbsp oil
a pinch hing/asafoetida
1 tsp chopped Green chili
1/2 tsp jeera/cumin seeds
10 curry leaves
1/2 lime squeezed
1/4 tsp red chili pwd
2 tbsp chopped coriander leaves
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1. Mix the soaked sabudana with crushed Pistachio, sugar and salt. For best results, do not leave the Pistachio in big chunks, make a fine powder with a few coarse pieces.

2. In a microwave safe bowl, heat ghee & oil with cumin seeds, green chili, hing & curry leaves for 1 minute.

3. Add sabudana mix, red chili pwd, diced potato and microwave for 1 minute. Let stand for 2 minutes. Repeat this once more till sabudana is cooked through. I had to do it for 3 minutes with 2 minute breaks in between.

4. Squeeze the lime juice and garnish with coriander leaves.

5. Enjoy a bowl of perfectly cooked sabudana khichadi, now one could get used to having this everyday :)
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Nupur's original recipe here, Thank You, Nupur. I was looking for ways to use up my stock of roasted/salted Pistachio received over the holidays and thought of using it in my favorite khichadi instead of the peanuts/groundnuts :)
It worked extremely well. I'm so happy I tried this :) Everyone enjoyed it a lot and I think had I not mentioned it, it would have been hard to recognize the difference. But ofcourse, I would not do it, I do not believe it serving anything without telling what goes in 'coz I would not like to be served anything without first knowing the contents :)
Do try this once, you will be hooked!!!!

This is my entry to Mansi's Game Night Fun Event.