Directions

• Wash and soak the tapioca pearls in 1 cup of water for at least 6 hours or overnight.
• Wash and remove skin on potato and cut into cubes and place in water to prevent discoloration.
• Make sure only 1 cup of water is added as too much water can cause the pearls to become clumpy.
• After the pearls have swelled with water and turned into big white pearls, drain any extra water that is remaining before proceeding further.
• Roast the peanuts in the microwave for 2-3 mins, placing them in the microwave for the first minute and then roasting them in 30 sec intervals.
• The peanuts are then blended with a few pulses in the blender to a coarse powder.
• Add the peanut powder to the soaked tapioca pearls and mix well.
• Heat the oil in a pan, add the cumin seeds and roast till fragrant, 10-15 secs, add the slit green chillies and the asafetida.
• Add the diced potatoes and salt. Cook till the potatoes are soft and well cooked.
• Keeping the flame on low setting, add the tapioca pearl/peanut mixture to the above pan and mix well.
• Add the grated coconut and give the khichdi another gentle mix.
• Switch off the flame and add the squeeze of lime.
• Garnish with cut cilantro and added roasted peanuts for crunch.