Sabudana Pulav Sabudana khichdi in a new avtar – cooked with spices it is absolutely delicious. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 13 Apr 2016 in Recipes Course New Update Main Ingredients Sago, Green peas Cuisine Indian Course Main Course Vegetarian Prep Time 1.30-2 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Sabudana Pulav 1 cup Sago 1/4 cup Green peas (1/2cm dices) 1 medium Green peas shelled 4-5 tablespoons Carrot (1/2cm dices) 1 teaspoon Ghee 2 inch stick Cumin seeds 2-4 Cinnamon 2 Cloves 3 Whole dry red chillies broken 1 inch piece Green chillies finely chopped 1/2 cup Ginger finely chopped to taste Roasted peanuts coarsely ground 1 tablespoon Salt 1 tablespoon Sugar 2 tablespoons Lemon juice as required Yogurt Method Advertisment Wash sabudana under running water for two to three minutes in a colander, drain well and keep aside covered for an hour. Blanch French beans, green peas and carrots in sufficient salted boiling water for two minutes. Drain, refresh and keep aside. Heat ghee in a nonstick pan or a kadai, add cumin seeds, cinnamon, cloves and red chillies and sauté for a minute. When they begin to change colour add chopped green chillies and ginger and sauté for half a minute. Add sabudana, ground peanuts and salt, stir to mix well and cover and cook on low heat for fifteen to twenty minutes, sprinkling a little water occasionally to avoid scorching. Add blanched vegetables, sugar and lemon juice and continue to cook for another four to five minutes, stirring occasionally. Serve hot with yogurt. Nutrition Info Calories 847 Carbohydrates 14.5 Protein 176.7 Fat 91 Other Fiber 14.8 gm #Cloves #Ginger #Green chillies #Green peas #Roasted peanuts #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article