Cumin-flavoured pearly white sabudana cooked with a fistful of powdered peanuts is yet another traditional favourite from Maharashtra. The dish, however, does not lend much value by way of nutrition and is fried in loads of oil to keep the sago pearls from becoming a sticky mass.
So, stay clear of this dish however much its chewiness may tempt you. Go for this equally chewy and wholesome dish instead.


Dalia khichadi



Ingredients:


100g dalia

50g moong dal

1 onion, chopped

1/4 cup green peas

1 carrot, chopped

1 potato, chopped

1 green chilli

1 red chilli

1/4 tsp pepper powder

1/2 inch chopped ginger

1 sprig curry leaves

1 tsp oil

1/2 tsp mustard and cumin seeds

Asafoetida, a pinch

Salt to taste



Method:


Dry roast the dalia till a nice aroma comes out.

Dry roast the moong dal until slightly brown.

Heat oil in a pressure cooker, temper mustard and cumin seeds.

Add ginger, broken red and green chillies and curry leaves and saute for a while.

Adding onions, potatoes and carrots and peas.

Fry and add the roasted dalia and dal along with 1 cup of water and salt.

Pressure cook on high upto 2 whistles.

Once done, add pepper powder and asafoetida and serve.