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   MSGID: 35507.fidonet_cooking@1:105/500 2dd81a85   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sabudana Khichdi (Savoury Tapioca)   
    Categories: Indian   
         Yield: 2 Servings   
       
       3/4 c  Sabudana (tapioca pearls)   
         1 c  Water   
         1 lg Potato;   
              - boiled, peeled & cubed   
         6    Grape tomatoes;   
              - up to 8,   
              - cut into halves -OR-   
       1/4 c  Tomatoes; chopped   
       1/4 c  Peanuts or other nuts;   
              - lightly toasted   
         2 ts Cumin seeds   
         1    Green chile; finely chopped   
       1/2 ts Red chili powder   
              Chopped apricots & golden   
              - raisins; handful   
         2 tb Fresh lime juice;   
              - adjust to taste   
              Salt; to taste   
         3 tb Canola oil   
              Cilantro; chopped   
       
     Soaking Tapioca:   
        
     Wash and soak the tapioca pearls in 1 cup of water for 30 minutes.   
     After soaking, drain the pearls through a sieve and discard water.   
     Let the sieve rest on top of a big bowl and cover the sieve with a   
     damp paper towel or cloth. Let sit like this for 6 hours. After every   
     hour or so, check and sprinkle water over tapioca. The idea is to   
     keep the pearls moistened as they slowly absorb water and plump up.   
        
     In a wide-mouthed, heavy bottomed pot, heat the oil over medium heat.   
     Once the oil starts slightly smoking, add the cumin seeds and let   
     them crackle.   
        
     Next add the boiled, cubed potatoes and saute them for 5 minutes   
     until they do not change color but start to crisp.   
        
     Next add the chopped tomatoes, chilli powder and chopped chilli and   
     saute for 3 to 4 minutes more.   
        
     Add the toasted peanuts, dry fruits and saute for another 1 to 2   
     minutes.   
        
     Add the soaked tapioca pearls along with salt and chopped cilantro   
     next. Immediately remove from heat. The heat from the pot is enough   
     to cook up the tapioca. This step is important to ensure that the   
     pearls do not stick to each other. The more you cook the pearls over   
     heat, the more translucent and sticky they become.   
        
     Squirt fresh lemon juice over the cooked tapioca and serve warm.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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