Directions

1. Drain the sabudana pearls if you have any leftover water after soaking. I don't need to. Check that they are squishy. If they are not, then you need to soak them for some more time. Add black salt and sugar to the drained sabudana and mix well.
2. Heat 2 tbsp. oil in a pan. Add cumin seeds and allow to sputter.
3. Add raw peanuts along with grated ginger, curry leaves and slit green chillies. Cook till peanuts are golden brown.
4. Add boiled and chopped potatoes and fry for about 2 minutes.
5. Now add the sabudana pearls and mix well.
6. Cover and cook on a lowest flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don't use too much or your sabudana will start sticking to each other and you don't want a sticky mass.
7. Taste and check for salt. Add more if needed and mix well.
8. If you have soaked the sabudana correctly then the pearls will stay separate and will not stick to one another.
9. Garnish with coriander leaves and lemon juice. Serve hot.
10. Preheat Air fryer at 180 C or 360 F for 4 minutes. Take 2 tbsp. peanuts and 1 tsp. cumin seeds in a container. Air fry for 4 minutes.
11. In a bowl take soaked and drained sabudana. They should be squishly when pressed. Add black salt, sugar, boiled and chopped potato, chopped green chillies, curry leaves, chopped ginger and 2 tsp. oil. Mix well.
12. Add this to the air fryer container. Air fry at 360 F or 180 C for 8 minutes more or till done. Mix around once in the middle.
13. Garnish with coriander and lemon juice. Serve hot. Your fluffy non-sticky sabudana khichdi is ready to serve.