A vegetarian Indian pilaf.

Sabudana Kichri has a mouth-watering orchestra of textures and flavors. If you haven’t had this tapioca pearl pilaf, it’s worth seeking out the few Indian ingredients. They are: asafoetida (also known as “hing”), curry leaves, and Indian black salt. You’ll need these for truly authentic flavor. Serve it as a snack, side dish, or light meal.

Make sure you begin the Sabudana Kichri preparations at least 8 hours before you plan to serve it. This is because the tapioca pearls need to soak.

1. 1. At least 8 hours before serving Sabudana Kichri, preferably the night before, rinse the tapioca pearls in cold water until the water runs clear.

   Place the tapioca in a medium bowl and cover with 177 ml (3/4 cup) cold water.
   Cover the bowl and set aside at room temperature until all the water is completely absorbed.

2. In a large skillet over medium heat, heat the ghee until melted and a cumin seed sizzles when tossed in the pan.

   Add the hing and cumin seeds and stir until the seeds darken, about 1 minute.
   Add the ginger, curry leaves, chili, and potatoes.
   Stir well and continue to cook, stirring often, until the potatoes are nearly tender but not browned, 10-15 minutes.

3. Add the frozen peas and peanuts.

   Stir until the peas are well-heated, about 2 minutes.
   Stir in the coconut.
   Add the tapioca pearls and stir well so they are coated with oil and seasonings.
   Continue to stir until the pearls become translucent, about 5 minutes.

4. Season to taste with black salt and lemon juice.

   Stir in the cilantro.
   Serve warm with, if desired, a dollop of plain yogurt.