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Sabudana (Tapioca) Upma

 INGREDIENTS:

  1. Sabudana 2 Cups
  2. Moong Dal (yellow Lentils) 6 tbsp
  3. Peanuts 1/4 th cup roasted and crushed
  4. Oil 3 tbsp
  5. Onion 1 large 
  6. Cumin Seeds 1 tsp
  7. Curry Leaves 1 sprig
  8. Green Chilis 1-2 slit
  9. Ginger 1 tsp (grated)
  10. Potatoes 1-2 medium size (boiled and cubed)
  11. Salt to taste
  12. Sugar 1/2 tsp
  13. Lemon Juice 1 tbsp
  14. Maggi masala magic 1 sachet
  15. Coriander Leaves 2 tbsp chopped

METHOD:

Serving Size: 3-4

Wash sabudana thoroughly in water at least 3-4 times rubbing them well with your fingers. This helps to get rid of the excess powdery starch from the surface of the pearls.

Then pour 2 cups water in a bowl and soak them overnight.

Transfer them to a colander to ensure there is no excess water left.

Soak mung dal for 10 minutes. Boil 2 cups water in a deep pan. Cook moong dal for 5-10 minutes or until it is just cooked.

Heat oil in a pan and add cumin seeds. When they crackle add green chilis, ginger and curry leaves.

Sauté for a minute and then add potatoes. Stir fry for 2-3 minutes.

Mix together sabudana, moong dal, salt, sugar, maggi masala magic and crushed peanuts. Cook on high heat for 2-3 minutes. Remove from heat and add coriander leaves and lemon juice. 

Serve sabudana upma garnished with coriander leaves.






 
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