Tue_Apr__9_20:01:15_PDT_2019
When my parents visited us for a few weeks this summer, my mother cast a critical eye over my undertakings in the kitchen
When I made sabudana khichdi, our favorite Maharashtrian breakfast, the way I normally make it, she pointed out that it is much easier and faster to make this dish in the microwave. You know what, she is right...the biggest challenge with this simple dish is that while cooking, the sabudana (sago pearls) often get too soggy and start clumping together, resulting in an unappetizing mess. We can take advantage of the fact that microwaves work by penetrating through food and heating the water molecules to cook food. Sabudana that is soaked correctly contains enough water that the khichdi cooks efficiently, with a much greater likelihood of perfectly cooked yet well-separated sago pearls. Here it is, sabudana khichdi made ridiculously easy.
I use a glass bowl for all my microwave cooking. While plastic containers may be OK for briefly reheating food in the microwave, I don't use them for actually cooking food in, because high temperatures can cause plastic molecules to leach into the food. I use cheap, sturdy Pyrex glassware that is just perfect for everyday use in the microwave. Microwave times can also vary according to the age and model of the microwave. These worked for me, but may need a little experimentation in other kitchens. This recipes serves 2-3.
1. Soak sabudana (sago pearls) for 3-6 hours. The soaking is a crucial step: I do this by placing 1 cup sabudana in a bowl and just barely covering it with water, then covering it and setting it aside. After soaking, the grains should still feel dry and separate, although they should feel soft and hydrated (a small hard core is OK).
2. To the soaked sabudana, add 2/3 C crushed toasted peanuts, 1 T sugar and 1 t salt (or to taste).
3. In a microwave-safe bowl, combine 1 medium boiled cubed potato, 1 t cumin seeds, 1-2 minced green chillies, 1 T ghee and 1 T oil (can use 1-2 T oil or ghee instead of the oil and ghee combination). Microwave for 1.5 mins, or until the cumin seeds sizzle and you can smell a fragrant "tadka".
4. Stir the soaked sabudana mixture into this bowl.
5. Microwave for 1 minute, let it stand 2 minutes, stir, and microwave for a minute again. The khichdi should be cooked to perfection! The cooked sabudana look transluscent compared to the opaque uncooked ones. If your microwave has lower power or is old, it may take a minute or two more to cook.
6. Garnish with fresh shredded coconut and minced c ilantro if desired. Stir in some fresh lemon juice, or serve with some yogurt on the side. A delicious way to start the day (and you never even turned on the stove)!
When I made sabudana khichdi, our favorite Maharashtrian breakfast, the way I normally make it, she pointed out that it is much easier and faster to make this dish in the microwave. You know what, she is right...the biggest challenge with this simple dish is that while cooking, the sabudana (sago pearls) often get too soggy and start clumping together, resulting in an unappetizing mess. We can take advantage of the fact that microwaves work by penetrating through food and heating the water molecules to cook food. Sabudana that is soaked correctly contains enough water that the khichdi cooks efficiently, with a much greater likelihood of perfectly cooked yet well-separated sago pearls. Here it is, sabudana khichdi made ridiculously easy.
I use a glass bowl for all my microwave cooking. While plastic containers may be OK for briefly reheating food in the microwave, I don't use them for actually cooking food in, because high temperatures can cause plastic molecules to leach into the food. I use cheap, sturdy Pyrex glassware that is just perfect for everyday use in the microwave. Microwave times can also vary according to the age and model of the microwave. These worked for me, but may need a little experimentation in other kitchens. This recipes serves 2-3.
Microwave Sabudana Khichdi
1. Soak sabudana (sago pearls) for 3-6 hours. The soaking is a crucial step: I do this by placing 1 cup sabudana in a bowl and just barely covering it with water, then covering it and setting it aside. After soaking, the grains should still feel dry and separate, although they should feel soft and hydrated (a small hard core is OK).
2. To the soaked sabudana, add 2/3 C crushed toasted peanuts, 1 T sugar and 1 t salt (or to taste).
3. In a microwave-safe bowl, combine 1 medium boiled cubed potato, 1 t cumin seeds, 1-2 minced green chillies, 1 T ghee and 1 T oil (can use 1-2 T oil or ghee instead of the oil and ghee combination). Microwave for 1.5 mins, or until the cumin seeds sizzle and you can smell a fragrant "tadka".
4. Stir the soaked sabudana mixture into this bowl.
5. Microwave for 1 minute, let it stand 2 minutes, stir, and microwave for a minute again. The khichdi should be cooked to perfection! The cooked sabudana look transluscent compared to the opaque uncooked ones. If your microwave has lower power or is old, it may take a minute or two more to cook.
6. Garnish with fresh shredded coconut and minced c ilantro if desired. Stir in some fresh lemon juice, or serve with some yogurt on the side. A delicious way to start the day (and you never even turned on the stove)!
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