A vegetarian Indian pilaf.

Name: Sabudana Kichri
Yield: 2 to 4 as a snack or side dish
Ingredients: 237 ml (1 cup) sabudana (large pearl tapioca); 30 ml (2 tablespoons) ghee; 1.3 ml (1/4 teaspoon) asafoetida (also known as hing); 2.5 ml (1/2 teaspoon) cumin seeds; 5 ml (1 teaspoon) minced fresh ginger; 6-8 curry leaves; 1 small green chili, minced; 1 potato, peeled and cut into 1/3-inch dice; 118 ml (1/2 cup) frozen green peas; 59 ml (1/4 cup) chopped peanuts; 5 ml (1 teaspoon) grated unsweetened coconut; Indian black salt, to taste; 15 ml (1 tablespoon) fresh lemon juice, or to taste; 15 ml (1 tablespoon) finely chopped cilantro leaves; Plain yogurt, for serving, optional

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.

Ingredients
•237 ml (1 cup) sabudana (large pearl tapioca)
•30 ml (2 tablespoons) ghee
•1.3 ml (1/4 teaspoon) asafoetida (also known as hing)
•2.5 ml (1/2 teaspoon) cumin seeds
•5 ml (1 teaspoon) minced fresh ginger
•6-8 curry leaves
•1 small green chili, minced
•1 potato, peeled and cut into 1/3-inch dice
•118 ml (1/2 cup) frozen green peas
•59 ml (1/4 cup) chopped peanuts
•5 ml (1 teaspoon) grated unsweetened coconut
•Indian black salt, to taste
•15 ml (1 tablespoon) fresh lemon juice, or to taste
•15 ml (1 tablespoon) finely chopped cilantro leaves
•Plain yogurt, for serving, optional

Preparation

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

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