Sabudana Kitchari (Spiced Sago / Tapioca)

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If you know me you will know I am the biggest fan of one-pot cooking keeping things simple and using no more than a chopping board, knife, 1 pan and possible a colander. This is another quick one pot dish that is ‘sattvic’ by nature and a traditional Indian dish prepared on auspicious days and often eaten as the meal if fasting is being observed. This delicious gluten-free, vegan, savoury kitchari alternative made with tapioca or sago pearls is super easy to prepare and a great healthy option as you work from home. Spring is kapha season so adding a little extra kick and spice it up with some chillies to burn off those accumulated winter toxins. For me this dish is a perfect option for breakfast, lunch or dinner I strongly recommend eating it as soon as its freshly off the heat.

I’ve always struggled with measurements so I’m often more liberal with my spices than i often write. Go on your taste preference with salt, lemon and chillies.

Ingredients:

1 cup Sago
1 cup diced potato
1 tbsp ghee or coconut oil
5-6 bay leaves
2 tsp cumin seeds
3 chopped green chillies
2 tsp fresh ginger paste
1.5 tsp Himalayan rock salt
2 tbsp raw peanuts (toasted)
1 tbsp fresh chopped coriander
2 tsp lemon or lime juice

Method:

  • Wash the sago thoroughly until the water runs clear. Soak in equal amount of room temp water (1cup) for 6-7 hours.

  • Heat the oil in a heavy based frying pan. Temper the cumin seeds, reduce heat and add bay leaves, chillies and ginger, sizzle for 10-15 seconds and then add the potatoes and salt

  • Cook on a medium heat until the potatoes are cooked through. While this is cooking toast the peanuts on a dry pan.

  • Now add the sago and mix in and cook in a low-medium heat until they turn translucent.

  • Turn the heat off, add the lemon or lime juice along with the toasted peanuts and fresh coriander and serve in a bowl. Best eaten when hot and fresh off the pan.