Sabudana khichdi

Serves four Ingredients:

280g tapioca (small) 50 ml sesame seed oil 2 tsp cumin seeds 2-3 medium waxy potatoes such as Desiree potatoes, cut into 1-cm cubes

a large 2-inch knob of ginger, finely grated

6-8 green chillies, finely chopped salt to taste 80g red skinned peanuts, coarsely chopped

handful of fresh coriander, coarsely chopped

Method:

In a large bowl, soak the tapioca in cold water. It should be completely immersed. After 10 minutes, the tapioca should be soft and spongy. If it is still very hard then soak for a few more minutes. Strain the soaked tapioca through a fine-holed sieve colander and leave to drain.

Meanwhile, in a non-stick wok or frying pan, heat the sesame oil and add the cumin seeds. Let them brown slightly and then add the chopped chillies and grated ginger. Stir fry them for a minute and add the cubed potatoes. Season with salt and stir.

Cover with a lid and let the potatoes cook on a medium heat, stirring occasionally until they are just cooked. Add the coarsely chopped peanuts and stir until it is evenly mixed. Let it cook for a further minute before adding the drained tapioca. Gently break up the clumps of tapioca and stir through the mixture. Cover with a lid and cook for a few more minutes, stirring occasionally.

The tapioca will turn translucent and this is when it is cooked through. The mixture will become more difficult to stir as the tapioca cooks. Once the majority of the tapioca has become translucent, garnish with the fresh coriander and serve immediately.