Ingredients
- 1 cup Sabudana (tapioca pearls)
- 1/4 cup Peanuts (roasted and coarsely crushed)
- 1 medium Potato, cubed small (boiled or raw)
- 2 tbsp Ghee or peanut oil
- 1 tsp Cumin seeds (jeera)
- 2–3 Green chilies, chopped
- 1 tsp Sendha Namak (rock salt, used for fasting)
- 1 tsp Lemon juice & a handful of fresh coriander leaves
The Quick Method
1. Wash and Soak
Rinse the sabudana 3–4 times under running water to wash away excess surface starch. Drain completely. Add just enough water to barely cover the pearls (about 1/2 to 3/4 cup of water). Cover and let it sit for at least 4 hours or overnight until the pearls swell and mash easily between your fingers.
2. Prep the Base Mix
Fluff the soaked sabudana with a fork. Mix in the coarsely crushed roasted peanuts and sendha namak directly into the pearls. This prevents the sabudana from clumping together in the pan.
3. Temper and Cook Potatoes
Heat ghee in a pan. Add cumin seeds and green chilies. Once they sputter, add the cubed potatoes. Cook on medium heat until the potatoes are golden-brown and fully cooked through.
4. Toss and Steam
Turn the heat down to low. Add the sabudana-peanut mixture to the pan. Stir gently to combine. Cover the pan with a lid and let it steam on low heat for 3 minutes, stirring once halfway through.
5. Finish and Serve
Turn off the heat when most of the pearls turn translucent. Squeeze fresh lemon juice over the top and garnish with chopped cilantro.
Pro Tip for Ekadashi: Make sure your peanuts are roasted without any non-fasting oils, and stick strictly to sendha namak (rock salt) rather than regular table salt to keep the dish pure for the Vrat.