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Title: Sabudana Khichdi (Savoury Tapioca)
Categories: Indian
Yield: 2 Servings

3/4 c Sabudana (tapioca pearls)
1 c Water
1 lg Potato;
- boiled, peeled & cubed
6 Grape tomatoes;
- up to 8,
- cut into halves -OR-
1/4 c Tomatoes; chopped
1/4 c Peanuts or other nuts;
- lightly toasted
2 ts Cumin seeds
1 Green chile; finely chopped
1/2 ts Red chili powder
Chopped apricots & golden
- raisins; handful
2 tb Fresh lime juice;
- adjust to taste
Salt; to taste
3 tb Canola oil
Cilantro; chopped

Soaking Tapioca:

Wash and soak the tapioca pearls in 1 cup of water for 30 minutes.
After soaking, drain the pearls through a sieve and discard water.
Let the sieve rest on top of a big bowl and cover the sieve with a
damp paper towel or cloth. Let sit like this for 6 hours. After every
hour or so, check and sprinkle water over tapioca. The idea is to
keep the pearls moistened as they slowly absorb water and plump up.

In a wide-mouthed, heavy bottomed pot, heat the oil over medium heat.
Once the oil starts slightly smoking, add the cumin seeds and let
them crackle.

Next add the boiled, cubed potatoes and saute them for 5 minutes
until they do not change color but start to crisp.

Next add the chopped tomatoes, chilli powder and chopped chilli and
saute for 3 to 4 minutes more.

Add the toasted peanuts, dry fruits and saute for another 1 to 2
minutes.

Add the soaked tapioca pearls along with salt and chopped cilantro
next. Immediately remove from heat. The heat from the pot is enough
to cook up the tapioca. This step is important to ensure that the
pearls do not stick to each other. The more you cook the pearls over
heat, the more translucent and sticky they become.

Squirt fresh lemon juice over the cooked tapioca and serve warm.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
sabudana-khichdi-savoury-tapioca.txt>

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